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Ham and Sweet Potato Salad

By: Carolyn Hayes

"A friend shared this recipe with me. It's her favorite salad, and you'll see why when you try it."

Rate/Review | Read Reviews (2)

Prep Time:
25 Min

Cook Time:
20 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

4 cups cubed peeled sweet potatoes
1 cup mayonnaise
1/3 cup orange juice
1 tablespoon honey
1 tablespoon grated orange peel
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 1/2 cups julienned fully cooked ham
2 celery ribs, thinly sliced
1/4 cup chopped dried apricots
1 whole fresh pineapple
1 cup chopped pecans

Directions

Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and cool. In a large bowl, combine the mayonnaise, orange juice, honey, orange peel, salt, ginger and nutmeg. Stir in the ham, celery, apricots and sweet potatoes.
Stand pineapple upright and cut in half vertically, leaving the top attached. Remove fruit, leaving a 1/2-in. shell. Cut fruit into chunks; stir 1 cup into the salad (save remaining fruit for another use). Cover and refrigerate salad and shells for at least 4 hours. Just before serving, stir pecans into salad. Spoon into pineapple shells.