Sweet Potato Salad

By Cindy

Ingredients

• 2 pounds sweet potatoes (about 3 medium), peeled and cubed
• 4 tablespoons lemon juice, divided
• 2 celery ribs, thinly sliced
• 1 can (11 ounces) mandarin oranges, drained
• 1 cup fat-free mayonnaise
• 2 tablespoons orange juice
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/4 cup chopped pecans

Details

Servings 8

Preparation

Step 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 lemon juice and
toss. Add celery and oranges.
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