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Chilled Sweet Potato Salad
Ingredients
- 4 sweet potatoes
- 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)
- Servings Per Recipe 8,
- cal. (kcal) 174,
- Fat, total (g) 11,
- chol. (mg) 3,
- sat. fat (g) 1,
- carb. (g) 18,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 5,
- fiber (g) 4,
- sugar (g) 6,
- pro. (g) 2,
- vit. A (IU) 94,
- vit. C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- sodium (mg) 253,
- Potassium (mg) 353,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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