Sweet Potato Salad

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4.0 by 14 people

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  • Makes: 16 servings
  • Prep: 35 mins
  • Chill: 8 hrs to 24 hrs

Sweet Potato Salad

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.
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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

How To Video

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Reviews (1)

14 Ratings
1398 Days Ago
One of the BEST sweet potato recipes ever! I substituted plain yogurt for the mayo, use doubled the pineapple, but didn't use the apricots or nuts. There is enough going on in the dish with out the chewy, gummy apricots and the nuts.

I've made it three times this summer, and everyone loves it.

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