- 3 pounds sweet potatoes, cooked, peeled and cubed
- 1 cup chopped green pepper
- 1/2 cup finely chopped onion
- 1-1/2 teaspoons salt, optional
- 1/4 teaspoon pepper
- 1-1/2 cups light or regular mayonnaise
- Dash hot pepper sauce
- In a large bowl, combine the first five ingredients. Stir in mayonnaise and pepper sauce. Cover and refrigerate for at least 1 hour before serving. Yield: 10 servings.
Originally published as Sweet Potato Salad in Country October/November 1992, p49
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