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Sweet Potato Salad

Makes: 16 to 20 servings
Prep 35 mins Chill 8 hrs to 24 hrs
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,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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