| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sweet potatoes, high in vitamins A and C, combined with pineapple chunks, fresh celery slices and nuts, make a colorful, healthy and deliciously different potato salad.

Sweet Potato Salad

6 medium sweet potatoes, peeled
1 (8-ounce) can pineapple chunks, drained
1/2 cup sliced celery
1/2 cup chopped pecans
1 cup mayonnaise or salad dressing (Miracle Whip)
1/4 cup sour cream

1. In large saucepan cook sweet potatoes in boiling water for 25 to 30 minutes, or until tender. Let cool, then cut into 3/4 inch cubes.
2. In a large bowl, combine sweet potatoes, pineapple, celery, and pecans.
3. Combine mayonnaise or salad dressing and the sour cream. Fold into salad. Serve immediately, or chill until ready to serve.

Makes 8 servings.

Recipe provided courtesy of The Sweet Potato Council of California.