Sweet Potato Salad
Sweet potatoes, high in vitamins A and C, are combined with juicy pineapple chunks, crisp celery slices and crunchy pecans to make a colorful, healthy and deliciously different 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
- 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.
- In a large bowl, combine sweet potatoes, pineapple, celery, and pecans.
- 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.