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Pork 'n' Sweet Potato Salad Recipe
Pork 'n' Sweet Potato Salad Recipe photo by Taste of Home

Pork 'n' Sweet Potato Salad Recipe

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Instead of traditional salads that are tossed together, this is layered with somewhat tropical ingredients for a beautiful presentation. It's wonderful for special occasions.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 1 can (20 ounces) pineapple chunks, undrained
  • 1 cup mayonnaise
  • 2 teaspoons curry powder
  • 1/4 teaspoon paprika
  • 1 small bunch romaine
  • 3 pounds sweet potatoes, cooked, peeled and sliced
  • 2 cups cubed cooked pork
  • 1 medium green pepper, cut into chunks
  • 1 small onion, minced
  • 1/4 cup slivered almonds, toasted, optional

Nutritional Facts

Diabetic Exchanges: One serving of 2 cups salad with 2 tablespoons dressing (prepared with unsweetened pineapple fat-free mayonnaise and lean pork and without almonds) equals 2 starch, 2 vegetable 1-1/2 lean meat 1 fruit; also 329 calories, 329 mg sodium, 44 mg cholesterol, 57 gm carbohydrate, 18 gm protein, 3 gm fat.


  1. Drain pineapple, reserving 3 tablespoons juice; set pineapple aside. Combine the juice, mayonnaise, curry powder and paprika. Line a large serving platter with romaine. Arrange potatoes, pork, pineapple, green pepper and onion on top. Sprinkle with almonds if desired. Top with curry dressing. Yield: 6 servings.
Originally published as Pork 'n' Sweet Potato Salad in Country Pork 1996, p16

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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