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Art Smith's Sweet Potato Salad

  • 8 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

Art Smith's Sweet Potato Salad


4 small sweet potatoes
½ cup mayonnaise
4 celery stalks, sliced ¼-inch thick
1 small red bell pepper, cut into ¼-inch dice
1 cup diced fresh pineapple
2 scallions, finely chopped
salt and pepper
½ cup coarsely chopped toasted pecans
Chopped fresh chives


1. preheat oven to 400 degrees. Wrap each sweet potato in foil and bake for 2 hour. Unwrap; let cool. Peel, cut into 3/4-inch chunks. 2. In a large bowl, mix mayonnaise and mustard. Add sweet potatoes, celery, red pepper, pineapple and scallions, toss gently. Season to taste with walt and peper. Cover and refrigerate about 1 hout. 3. Fold in pecans and sprinkle with chives. 114 calories per serving.

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