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Chilled Sweet Potato Salad

Makes: 8 servings
Prep 30 mins Bake 400°F1 hr Cool 30 mins Chill 1 hr
Chilled Sweet Potato Salad
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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