Sweet Potato Salad

By JenHall

Ingredients

• 8 medium sweet potatoes (4 pounds), peeled and cubed (about 12 cups)
• 1 cup light mayonnaise or salad dressing
• 2 tablespoons finely shredded orange peel
• 2/3 cup orange juice
• 1/2 teaspoon salt
• 1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 cups sliced celery
• 1/2 cup snipped dried apricots
• 1 cup chopped walnuts or pecans, toasted
• 1 8 ounce can pineapple tidbits (juice pack), drained

Details

Servings 16

Preparation

Step 1

1. In a covered Dutch oven, cook sweet potatoes in enough boiling water to cover for 8 to 10 minutes or just until potatoes are tender. Drain and cool slightly.

2. Meanwhile, for dressing, in an extra-large bowl, combine mayonnaise, orange peel, orange juice, salt, ginger, and nutmeg. Stir in celery and dried apricots. Add sweet potatoes; toss gently to coat. Cover and chill for 8 to 24 hours.

3. Before serving, stir in walnuts and pineapple. Makes 16 to 20 servings.

Nutrition Facts (Sweet Potato Salad)
Servings Per Recipe 16,Calories 180,Protein (gm) 3,Carbohydrate (gm) 22,Fat, total (gm) 10,Cholesterol (mg) 5,Saturated fat (gm) 1,Dietary Fiber, total (gm) 3,Sodium (mg) 239,Vegetables () 1,Starch () 1,Fat () 2,Percent Daily Values are based on a 2,000 calorie diet