Sweet Potato Apple Salad Recipe

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This is a version of an old family recipe. Very popular with our chicken dishes, it's colorful, sweet and fruity. I like to cook fresh sweet potatoes when preparing this salad, but you can use canned if you need to save time.—The Raspberry Room, Elwin, Illinois
TOTAL TIME: Prep: 25 min. + chilling
MAKES:32 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 32 servings


  • 4 cups cubed cooked sweet potatoes
  • 1 can (20 ounces) pineapple chunks, drained
  • 1 package (10-1/2 ounces) miniature marshmallows
  • 4 red delicious apples, chopped
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup walnuts, chopped
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 3/4 cup Miracle Whip

Nutritional Facts

1/2 cup: 148 calories, 8g fat (3g saturated fat), 2mg cholesterol, 39mg sodium, 19g carbohydrate (12g sugars, 1g fiber), 1g protein.


  1. In a large bowl, gently toss first six ingredients. Combine whipped topping and Miracle Whip; fold into fruit mixture. Cover and chill at least 1 hour. Yield: 32 servings.
Originally published as Sweet Potato Apple Salad in Taste of Home October/November 1994, p51

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gratefulservant_AZ User ID: 635512 6435
Reviewed Mar. 23, 2009

"This is one of several absolute favorites and it is from my very very favorite TOH magazine. I got three winners out of that magazine and I make them every single year."

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