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Chilled Sweet Potato Salad

Makes: 8 servings

Prep 30 mins Bake 400°F1 hr Cool 30 mins Chill 1 hr

Ingredients

4 sweet potatoes
1/4 cup mayonnaise, regular or reduced-fat
2 tablespoons Dijon-style mustard
4 ribs celery , cut into 1/4-inch-thick slices
1 small red sweet pepper, seeded and cut into 1/4-inch dice
1 cup diced (1/2-inch) ripe fresh pineapple
2 scallions, white and green parts, finely chopped
1/2 cup coarsely chopped pecans, toasted (2 oz.)
Chopped fresh chives

Directions

1. Preheat oven to 400 degrees F. Wrap individual potatoes in foil. Bake for 1 hour or until tender. Cool until easy to handle. Peel, then cut into 3/4-inch chunks.

2. In large bowl, mix the mayonnaise and mustard. Add sweet potatoes, celery, red pepper, pineapple, and scallions; toss gently, seasoning to taste with salt and pepper. Cover and refrigerate until chilled, about 1 hour.

3. Just before serving, fold in pecans and sprinkle with the chives. Makes 8 servings.

Nutrition Facts (Chilled Sweet Potato Salad)

Servings Per Recipe 8,
cal. (kcal) 174,
Fat, total (g) 11,
chol. (mg) 3,
sat. fat (g) 1,
carb. (g) 18,
Monosaturated fat (g) 3,
Polyunsaturated fat (g) 5,
fiber (g) 4,
sugar (g) 6,
pro. (g) 2,
vit. A (IU) 94,
vit. C (mg) 25,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 28,
sodium (mg) 253,
Potassium (mg) 353,
calcium (mg) 40,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

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