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Ham and Sweet Potato Salad

 Ham and Sweet Potato Salad
A friend shared this recipe with me. It's her favorite salad, and you'll see why when you try it.
8 ServingsPrep: 25 min. + chilling Cook: 20 min.


  • 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


  • 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.
  • 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

2 of 2

Ham and Sweet Potato Salad (continued)

Directions (continued)

  • shells. Yield: 8 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.