Tropical Sweet Potato Salad
The citrus, spices, pineapple and toasted pecans provide the perfect complement to sweet potatoes.
2 pounds sweet potatoes (yams), peeled and cubed
2 tablespoons lemon juice
1 cup chopped celery
1 bunch green onions, sliced
1 (20-ounce) can pineapple chunks, drained
1/4 cup chopped pecans, toasted
1/3 cup light mayonnaise
1 teaspoon grated orange rind
2 tablespoons orange juice
1 tablespoon honey
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Salt to taste
- In a saucepan, cook sweet potatoes for 8 to 10 minutes in boiling water just until tender. Do not overcook. Drain and toss with lemon juice; set aside.
- Add the celery, green onions, pineapple chunks, and pecans.
- In a small bowl, combine mayonnaise, orange rind, orange juice, honey, ginger, and salt.
- Mix the mayonnaise dressing with the sweet potato mixture, tossing gently. Serve immediately or cover and chill.
Makes 8 to 10 servings.
Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
Recipe and photograph courtesy of Louisiana Sweet Potato Commission.