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Pecan Sweet Potato Salad

 Pecan Sweet Potato Salad
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
12 ServingsPrep: 40 min. + chilling


  • 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


  • 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.
  • 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 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.