Sweet Potato and Fruit Salad

Chill this make-ahead sweet potato salad, large enough to serve a crowd, up to 24 hours. The flavors of the creamy honey-orange dressing will blend flavorfully.

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4.0 by 2 people

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  • Makes: 12 servings
  • Prep: 20 mins
  • Chill: 4 hrs
  • Cook: 15 mins

Sweet Potato and Fruit Salad

Reviews (0)

4.0 by 2 people

Rate This!

Directions

  1. Scrub sweet potatoes thoroughly with a brush. In a large saucepan or Dutch oven, cook potatoes in boiling water for 15 to 20 minutes or just until tender; cool. Peel and cut potatoes into 3/4-inch cubes.
  2. Finely shred enough orange peel to make 2 teaspoons; set aside. Peel and section the oranges over a small bowl, reserving juices. Stir together potato cubes, orange sections, grapes, raisins, and celery in a large mixing bowl.
  3. For dressing, stir together the orange peel, cream cheese, and honey in a small bowl. Stir in 2 tablespoons of the reserved orange juice. Pour over potato mixture, gently toss. Cover and chill in the refrigerator for 4 to 24 hours. Cover and chill remaining orange juice.
  4. Before serving, stir in 2 tablespoons more of the reserved orange juice, if necessary, to make salad of desired consistency. Stir in pecans. Makes 12 side-dish servings.
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Nutrition Facts (Sweet Potato and Fruit Salad)

  • Per serving:
  • 260 kcal ,
  • 12 g fat
  • (4 g sat. fat ,
  • 16 mg chol. ,
  • 58 mg sodium ,
  • 37 g carb. ,
  • 5 g fiber ,
  • 4 g pro.
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