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Pecan Sweet Potato Salad Recipe
Pecan Sweet Potato Salad Recipe photo by Taste of Home

Pecan Sweet Potato Salad Recipe

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A new twist on an old favorite, this tasty, easy-to-make sweet potato salad is sure to be the talk of your gathering. —Patricia Swart, Bridgeton, New Jersey
TOTAL TIME: Prep: 40 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 12 servings

Ingredients

  • 6 to 7 large sweet potatoes (about 5 pounds), peeled and cut into 1-inch cubes
  • 4 celery ribs, chopped
  • 2 green onions, thinly sliced
  • 1 cup fat-free mayonnaise
  • 1/2 cup reduced-fat sour cream
  • 2/3 cup chopped pecans, toasted

Nutritional Facts

3/4 cup equals 184 calories, 6 g fat (1 g saturated fat), 5 mg cholesterol, 188 mg sodium, 30 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain. Transfer to a large bowl; cool to room temperature. Stir in celery and green onions.
  2. In a small bowl, combine mayonnaise and sour cream. Gently stir into potato mixture. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with pecans. Yield: 12 servings.
Originally published as Pecan Sweet Potato Salad in Healthy Cooking August/September 2010, p30

Nutritional Facts

3/4 cup equals 184 calories, 6 g fat (1 g saturated fat), 5 mg cholesterol, 188 mg sodium, 30 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Pecan Sweet Potato Salad

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Sep. 4, 2013

"My friend brought this to a get-together and I really loved it. She added Granny Smith apples to it for extra cruchiness - delicious."

MY REVIEW
Reviewed Aug. 6, 2010

"I took this to a covered dish and received rave reviews."

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