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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 tablespoons finely shredded orange peel
- 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)
- Servings Per Recipe 16,
- cal. (kcal) 180,
- Fat, total (g) 10,
- chol. (mg) 5,
- sat. fat (g) 1,
- carb. (g) 22,
- fiber (g) 3,
- pro. (g) 3,
- sodium (mg) 239,
- Vegetables () 1,
- Starch () 1,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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