TOTAL TIME: Prep: 35 min. + chilling
MAKES: 12-16 servings


  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Nutritional Facts

3/4 cup: 302 calories, 23g fat (3g saturated fat), 11mg cholesterol, 255mg sodium, 21g carbohydrate (13g sugars, 3g fiber), 3g protein.


  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

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