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Pecan Sweet Potato Salad Recipe

Pecan Sweet Potato Salad Recipe

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 YIELD:12 servings


  • 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


  • 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.

Nutritional Facts

3/4 cup: 184 calories, 6g fat (1g saturated fat), 5mg cholesterol, 188mg sodium, 30g carbohydrate (13g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Pecan Sweet Potato Salad

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lmskoala43 User ID: 7397161 119737
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."

csepps User ID: 1121519 189570
Reviewed Aug. 6, 2010

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

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