Ham and Sweet Potato Salad Recipe
Ham and Sweet Potato Salad Recipe photo by Taste of Home

Ham and Sweet Potato Salad Recipe

Publisher Photo
A friend shared this recipe with me. It's her favorite salad, and you'll see why when you try it.
TOTAL TIME: Prep: 25 min. + chilling Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling Cook: 20 min.
MAKES: 8 servings

Ingredients

  • 4 to 5 cups cubed peeled sweet potatoes
  • 1 cup mayonnaise
  • 1/3 cup orange juice
  • 1 tablespoon honey
  • 1 tablespoon grated orange peel
  • 1/8 teaspoon salt
  • 1/2 teaspoon grated fresh gingerroot
  • 1/8 teaspoon ground nutmeg
  • 1-1/2 cups julienned fully cooked ham
  • 2 celery ribs, thinly sliced
  • 1/4 cup chopped dried apricots
  • 1 whole fresh pineapple
  • 1 cup chopped pecans

Nutritional Facts

1 serving (1 each) equals 470 calories, 35 g fat (5 g saturated fat), 24 mg cholesterol, 543 mg sodium, 33 g carbohydrate, 5 g fiber, 8 g protein.

Directions

  1. Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and cool. In a large bowl, combine the mayonnaise, orange juice, honey, orange peel, salt, ginger and nutmeg. Stir in the ham, celery, apricots and sweet potatoes.
  2. Stand pineapple upright and cut in half vertically, leaving the top attached. Remove fruit, leaving a 1/2-in. shell. Cut fruit into chunks; stir 1 cup into the salad (save remaining fruit for another use). Cover and refrigerate salad and shells for at least 4 hours. Just before serving, stir pecans into salad. Spoon into pineapple shells. Yield: 8 servings.
Originally published as Ham and Sweet Potato Salad in Country October/November 2003, p51

Nutritional Facts

1 serving (1 each) equals 470 calories, 35 g fat (5 g saturated fat), 24 mg cholesterol, 543 mg sodium, 33 g carbohydrate, 5 g fiber, 8 g protein.

This recipe pairs well with a light white wine.

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