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

Southern Sweet Potato Salad Recipe

Publisher Photo
I do some catering, so I'm always looking for good new recipes. I love to take this deliciously different potato salad to potlucks and cookouts. Even folks who are reluctant to try it at first come back for more! —Marlyn Woods, Lakeland, Florida
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6-8 servings

Ingredients

  • 2 pounds sweet potatoes, peeled and cut into 1/2 in cubes
  • 2 tablespoons lemon juice
  • 1 cup mayonnaise
  • 2 tablespoons orange juice
  • 1 tablespoon honey
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup sliced celery
  • 1/3 cup chopped dates
  • 1/2 cup chopped pecans
  • Lettuce leaves
  • 1 can (11 ounces) mandarin oranges, drained

Nutritional Facts

1 serving (1 cup) equals 381 calories, 28 g fat (4 g saturated fat), 10 mg cholesterol, 173 mg sodium, 33 g carbohydrate, 4 g fiber, 2 g protein.

Directions

  1. In a medium saucepan, cook sweet potatoes in boiling salted water just until tender, about 5-8 minutes (do not overcook). Drain; toss with the lemon juice.
  2. In a large bowl, combine, mayonnaise, orange juice, honey, orange peel, ginger, salt and nutmeg. Add the warm potatoes, celery and dates. Toss to coat well. Cover and chill.
  3. Before serving, gently stir in pecans. Spoon salad onto a lettuce-lined platter. Arrange oranges around salad. Yield: 6-8 servings.
Originally published as Southern Sweet Potato Salad in Taste of Home February/March 1994, p27

Nutritional Facts

1 serving (1 cup) equals 381 calories, 28 g fat (4 g saturated fat), 10 mg cholesterol, 173 mg sodium, 33 g carbohydrate, 4 g fiber, 2 g protein.

Reviews for Southern Sweet Potato Salad

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
 (3)
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MY REVIEW
Reviewed Nov. 27, 2008

We made this as a new recipe for Thanksgiving and it was just gross. It might have been edible without the ginger, but even then, I cannot imagine it tasting good. We followed the recipe exactly and cannot imagine how this became a blue ribbon recipe.

MY REVIEW
Reviewed Nov. 27, 2008

This recipe was disgusting. The ginger flavor overwhelmed everything else. It certainly did not taste like anything I've ever had in the South. It was fun to make and pretty to look at, but gross. :(

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