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Sweet Potato Salad

By: Roberta Freedman  
"Skip the traditional sweet potato casserole and try this salad sensation instead. Writes Roberta freedman of Mesilla Park, New Mexico, 'I really like this different treatment for sweet potatoes--I first tasted something similar at a friend's house years ago. This was a favorite of our children during the holidays. Now it's our grandson's favorite, too.'"

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 181 people have saved this

Prep Time:
25 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 pounds sweet potatoes, peeled and cubed
  • 4 tablespoons lemon juice, divided
  • 2 celery ribs, thinly sliced
  • 1 (11 ounce) can mandarin oranges, drained
  • 1 cup fat-free mayonnaise
  • 2 tablespoons orange juice
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup chopped pecans

Directions

  1. Place sweet potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat. Cover and cook for 9-10 minutes or until tender; drain and place in a bowl. Add 2 tablespoons lemon juice and toss. Add celery and oranges.
  2. In a small bowl, combine the mayonnaise, orange juice, honey, salt, ginger, nutmeg and remaining lemon juice. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in pecans.

Footnotes

  • Nutritional Analysis: One serving (3/4 cup) equals 200 calories, 4 g fat (trace saturated fat), 3 mg cholesterol, 415 mg sodium, 41 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2009 by Kem 
This a great recipe even though i tweaked it a bit.I had no mayo so used sour cream and don't... MORE

 
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