Why this sweet potato salad is so seductive is beyond me, but when I find leftovers in the refrigerator, I just can’t leave them alone. Maybe it’s the balance between sweet, tart, and spicy that’s irresistible. It beats white potato salad hands down. I can report that my husband helped himself to a third serving.


1 ½ to 2 pounds sweet potatoes, or about 4 cups ½-inch cubes

¾ cup egg-free mayonnaise, such as Hellman’s Vegan

2 tablespoons lime juice

2 tablespoons agave nectar

1 ½ teaspoon cumin

½ teaspoon salt or more, to taste

¼ cup dried cranberries

2 scallions, thinly sliced, including green tops

1 jalapeno pepper, minced

¼ to ½ cup chopped cilantro


  1. Place the diced sweet potatoes in a saucepan with enough lightly salted water to cover.  Bring to a boil and cook for five to seven minutes, until just barely fork tender. Please don’t turn them into mush! Drain and rinse well with cold water to stop the cooking process.
  2. Prepare the dressing: In a small bowl, whisk together the mayonnaise, lime juice, agave nectar, cumin, and salt.
  3. Transfer the sweet potatoes to a serving bowl and add the cranberries, scallions, jalapeno, and cilantro. Pour the dressing over all and stir gently.  Taste for salt.
  4. Chill thoroughly. The potatoes will absorb some of the dressing as they cool. Stir gently right before serving. Garnish with additional cilantro and a few more dried cranberries.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at wendyandrayzer@yahoo.com.