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Sweet Potato Salad

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4 ppv-6 servings

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Ingredients

  • 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

Details

Preparation time 10mins
Cooking time 40mins

Preparation

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.

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