sweet potato salad

Name: Sweet Potato Salad
Prep time: 25 min
Yield: 8
Cuisine: Canadian
Ingredients: 2 pound(s) sweet potatoes, peeled and cubed (about 3 medium); 4 tablespoon(s) lemon juice, divided; 2 - celery ribs, thinly sliced; 1 can(s) (11 oz) mandarin oranges, drained; 1 cup(s) fat free mayonnaise; 2 tablespoon(s) orange juice; 1 tablespoon(s) honey; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) ground ginger; 1/8 teaspoon(s) ground nutmeg; 1/4 cup(s) chopped pecans

22 Pinches

Ginny Carriera

Greenwich, CT

Updated on Mar 19, 2014

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

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prep time 25 Min

cook time

method Refrigerate/Freeze

yield 8 serving(s)

Ingredients

2 pounds sweet potatoes, peeled and cubed (about 3 medium)
4 tablespoons lemon juice, divided
2 - celery ribs, thinly sliced
1 can (11 oz) 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

How To Make sweet potato salad

Step 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 of lemon juice and toss. Add celery and oranges.

Step 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.
Step 3

Nutritional 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.
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