Chilled Sweet Potato Salad

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16 users rated this recipe an average rating of 4.5
Makes:
8 servings
Prep:
30 mins
Bake:
1 hr 400°F
Cool:
30 mins
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Chilled Sweet Potato Salad

Ingredients
1/4
cup mayonnaise, regular or reduced-fat
2
tablespoons Dijon-style mustard
4
ribs celery , cut into 1/4-inch-thick slices
1
small red sweet pepper, seeded and cut into 1/4-inch dice
1
cup diced (1/2-inch) ripe fresh pineapple
2
scallions, white and green parts, finely chopped
1/2
cup coarsely chopped pecans, toasted (2 oz.)
 
Chopped fresh chives

Directions

  1. Preheat oven to 400 degrees F. Wrap individual potatoes in foil. Bake for 1 hour or until tender. Cool until easy to handle. Peel, then cut into 3/4-inch chunks.
  2. In large bowl, mix the mayonnaise and mustard. Add sweet potatoes, celery, red pepper, pineapple, and scallions; toss gently, seasoning to taste with salt and pepper. Cover and refrigerate until chilled, about 1 hour.
  3. Just before serving, fold in pecans and sprinkle with the chives. Makes 8 servings.

Nutrition Facts

(Chilled Sweet Potato Salad)
    Per serving:
  • 174 kcal cal.,
  • 11 g fat
  • (1 g sat. fat,
  • 5 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 3 mg chol.,
  • 253 mg sodium,
  • 18 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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