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    Art Smith's Sweet Potato Salad

    Art Smith's Sweet Potato Salad
    • Prep Time


    • Cook Time


    • Servings



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    • 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.


    More recipes by Mary K.

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