Menu Enter a recipe name, ingredient, keyword...

Sweet Potato Salad


4 ppv-6 servings

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 3 cups cooked sweet potatoes
  • 1/2 cup ff mayo
  • 1 tbsp Dijon Mustard
  • 2 tbsp lime juice
  • 2 cups dole canned pineapple chucks in juice
  • stuffing with Sage and Chives 3PPV 8 servings
  • pam
  • 12 slices whole wheat bread cubed
  • 2 tsp light butter
  • 1 cup uncooked onion
  • 3 ribs uncooked celery diced
  • 2 tsp dried thyme
  • 2 tsp dried sage
  • 1/2 tsp table salt
  • 1/4 tsp pepper
  • 2 cups chicken broth
  • 2 tbsp chives chopped


Preparation time 10mins
Cooking time 40mins


Step 1

preheat oven to 350. coat 4 quart shallow dish with cooking spray. arrange bread cubes in a single layer. bake until lightly toasted about 8 to 10 min. remove bread from oven and set aside. leave over on 350. in a large skillet over med heat heat oil and butter together for 1 to 2 min. add onion and celery; saute until soft about 3 min. add thyme,sage,salt,and pepper; stir to coat. cook until herbs are fragrant about 1 min. Transfer onion mixture to a large mixing bowl. add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil. bake 20 min. uncover and bake until top is golden brown 15min more.


You'll also love

Review this recipe

I Can't Believe It's Not Sweet Potato Pie Potato Soup