Creamy Sweet Potato Salad Recipe

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Refreshing and colorful, this novel combination is a taste treat! -North Carolina Sweet Potato Commission
TOTAL TIME: Prep: 35 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 12-16 servings

Ingredients

  • 2 cups mayonnaise
  • 1/3 cup buttermilk
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 3 pounds sweet potatoes, cooked, peeled and cubed
  • 1 cup peas
  • 1/2 cup chopped green or sweet red pepper
  • 1/2 cup sliced green onions
  • 1 bunch fresh spinach
  • 3 bacon strips, cooked and crumbled

Nutritional Facts

1 serving (3/4 cup) equals 302 calories, 23 g fat (3 g saturated fat), 11 mg cholesterol, 255 mg sodium, 21 g carbohydrate, 3 g fiber, 3 g protein.

Directions

  1. In a bowl, blend mayonnaise, buttermilk, lemon juice, mustard and sugar until smooth. In a large bowl, combine sweet potatoes, peas, pepper and onions. Pour dressing over all; toss to blend. Chill 2 hours or overnight. To serve, spoon salad into a large bowl lined with spinach; top with bacon. Yield: 12-16 servings.
Originally published as Creamy Sweet Potato Salad in Taste of Home October/November 1994, p17

Nutritional Facts

1 serving (3/4 cup) equals 302 calories, 23 g fat (3 g saturated fat), 11 mg cholesterol, 255 mg sodium, 21 g carbohydrate, 3 g fiber, 3 g protein.

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