Sweet Potato Salad

Sweet Potato Salad Recipe

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Ginny Carriera


This delicious salad was brought to the March 28th Curious Cuisiners meeting by Louise Casey.


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25 Min


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2 lb
sweet potatoes, peeled and cubed (about 3 medium)
4 Tbsp
lemon juice, divided
celery ribs, thinly sliced
1 can(s)
(11 oz) mandarin oranges, drained
1 c
fat free mayonnaise
2 Tbsp
orange juice
1 Tbsp
1/2 tsp
1/4 tsp
ground ginger
1/8 tsp
ground nutmeg
1/4 c
chopped pecans

How to Make Sweet Potato Salad


  • 1Place 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 of lemon juice and toss. Add celery and oranges.
  • 2In 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.
  • 3Nutritional Facts: One serving (3/4 cup) equals 200 calories, 4 g 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.

Printable Recipe Card

About Sweet Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: Canadian
Dietary Needs: Vegetarian

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