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Sweet Potato Salad

I found this recipe in a magazine a couple of years ago and everyone that’s tried it loves it and it can be tweaked for personal preferences.

Source: aarp magazine (Entered by karen schuman)
Serves: 8-10 as side dish depending on size of vegetables used


Ingredients
4 small sweet potatoes
1/4 cup mayo
1 Tbls classic yellow prepared mustard
4 celery stalks diced
1 med red bell pepper diced
1 cup fresh pineapple diced
2 scallions finely diced
1/2 cup toasted pecans coarsely chopped
chopped fresh chives for garnish
salt and pepper to taste

Step by Step Instructions
  1. Preheat oven to 400 degrees. Bake sweet potatoes for 1 hour. cool, peel, and chop into bite sized pieces app. 1/4".
  2. In a large bowl mix mayo and mustard.
  3. Add sweet potatoes, celery, red bell pepper, pineapple and scallions. Toss gently. Season to taste with salt and pepper.
  4. Cover and refrigerate for at least 1 hour. The longer it sets the more the flavors marry, overnight works great!
  5. Fold in pecans and sprinkle with chives to serve.
  6. 114 calories, 28g protein, 14g carbohydrates, 2g fiber, 7g fat, 2mg cholesterol, 341 mg sodium

Comments

Comments added by fellow market members.

Works great as a side dish to turkey or chicken. Can replace traditional potato salad at pretty much any meal It even has just enough sweetness that you wouldn't miss a dessert.