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sweet potato salad

gcarriera avatar
Recipe by
Ginny Carriera
@gcarriera
Greenwich, CT

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

yield 8 serving(s)
prep time 25 Min
method Refrigerate/Freeze

Ingredients For sweet potato salad

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

How To Make sweet potato salad

  • 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.
  • 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.
  • 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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