There’s always a nice big bowl of potato salad available at picnics and cook-outs in the summer. Now that summer is gone, there’s a vacancy at the table where our starchy, creamy, tangy companion once reigned. A few Thanksgivings ago it occurred to me that potato salad doesn’t have to go away if I used some fall-friendly ingredients. It was a big hit and I’ve served it at several Thanksgivings since. Try it out this year! 

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Sweet Potato Salad
– serves 5 or 6

approx. 3 lbs. sweet potatoes (2 very large sweet potatoes), peeled and diced
2 garlic cloves, crushed and peeled
2 Tbsp oil
2 tsp Kosher Salt 
1 ½ tsp freshly ground black pepper
1 tsp. ground cinnamon
1 tsp ground sage
½ tsp freshly grated nutmeg
½ tsp ground coriander
2 tsp toasted onion powder
¼ tsp ground fennel seed
¼ tsp ground cumin
⅛ tsp chipotle powder
⅛ tsp powdered rosemary
dash of allspice 
¾ cup mayonnaise
½ c plain greek yogurt
½ c dried cranberries
⅔ cup chopped toasted pecans
1 small red apple, diced 
1 long rib celery (or 2 ribs celery hearts), finely chopped
½ diced red onion
2 stalks scallions, sliced

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Preheat oven 350°. Place diced sweet potatoes and garlic cloves on an aluminum foil-lined baking sheet. Drizzle with oil and sprinkle on salt and pepper, and toss to coat evenly. Roast for 40 minutes, tossing halfway through cooking time.
In a very small bowl, mix together spices and set aside. Meanwhile, stir remaining ingredients together in a large mixing bowl. Cover and refrigerate. 
When sweet potatoes are finished roasting, test them with the point of a small knife to ensure they are tender. Remove garlic cloves and place them on a cutting board. 
While potatoes are still hot, toss with the spice mixture, and set aside to cool. Using a fork, mash the garlic cloves to a coarse paste and stir the paste into the mayonnaise mixture.  

When sweet potatoes are cooled, stir them into the mayonnaise mixture and thoroughly combine. Refrigerate for at least 4 hours, and serve chilled. 

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This recipe can serve about 5 or 6 people, so plan your batch accordingly. Happy Thanksgiving from FoodForTheFace.com!! 

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