Sweet Potato Salad
medium sweet potatoes (4 pounds), peeled and cubed (about 12 cups)
cup light mayonnaise or salad dressing
tablespoons finely shredded orange peel
cup orange juice
teaspoon ground nutmeg
cups sliced celery
cup snipped dried apricots
cup chopped walnuts or pecans, toasted
8 ounce can pineapple tidbits (juice pack), drained
- 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.
- 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.
- 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