Sweet Potato Salad

Sweet Potato Salad + enlarge image
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12 users rated this recipe an average rating of 4.0
Makes:
16 servings
Prep:
35 mins
Chill:
8 hrs to 24 hrs
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Sweet Potato Salad

Ingredients
8
medium sweet potatoes (4 pounds), peeled and cubed (about 12 cups)
1
cup light mayonnaise or salad dressing
2/3
cup orange juice
1/2
teaspoon salt
1/2
teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1/4
teaspoon ground nutmeg
2
cups sliced celery
1/2
cup snipped dried apricots
1
cup chopped walnuts or pecans, toasted
1
8 ounce can pineapple tidbits (juice pack), drained

Directions

  1. In a covered Dutch oven, cook sweet potatoes in enough boiling water to cover for 8 to 10 minutes or just until potatoes are tender. Drain and cool slightly.
  2. Meanwhile, for dressing, in an extra-large bowl, combine mayonnaise, orange peel, orange juice, salt, ginger, and nutmeg. Stir in celery and dried apricots. Add sweet potatoes; toss gently to coat. Cover and chill for 8 to 24 hours.
  3. Before serving, stir in walnuts and pineapple. Makes 16 to 20 servings.

Nutrition Facts

(Sweet Potato Salad)
    Per serving:
  • 180 kcal cal.,
  • 10 g fat
  • (1 g sat. fat,
  • 5 mg chol.,
  • 239 mg sodium,
  • 22 g carb.,
  • 3 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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