Sweet Potato Salad with Orange Dressing Recipe

Sweet Potato Salad with Orange Dressing Recipe
Sweet Potato Salad with Orange Dressing Recipe photo by Taste of Home
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Sweet Potato Salad with Orange Dressing Recipe

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For a lovely side dish that goes well with almost any entree, try this delightful sweet potato salad. The sweet potatoes, fruit and nuts tossed in a citrusy dressing are a favorite in my home.—Marie Rizzio, Interlochen, Michigan
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.

Ingredients

  • 2 pounds medium sweet potatoes, peeled and cubed (about 6 cups)
  • 1 cup fat-free mayonnaise
  • 2 tablespoons orange juice
  • 1 tablespoon honey
  • 1-1/2 teaspoons grated orange peel
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium Granny Smith apple, peeled and chopped
  • 1 cup finely chopped fennel bulb
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup chopped walnuts, toasted

Directions

Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain.
Meanwhile, in a large bowl, mix mayonnaise, orange juice, honey, orange peel, ginger, salt and pepper. Stir in apple, fennel, cranberries, pecans and walnuts. Add sweet potatoes; toss gently to coat. Serve warm or refrigerate, covered, and serve cold. Yield: 10 servings.
Originally published as Sweet Potato Salad with Orange Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

3/4 cup: 183 calories, 7g fat (1g saturated fat), 3mg cholesterol, 300mg sodium, 30g carbohydrate (13g sugars, 5g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 2 pounds medium sweet potatoes, peeled and cubed (about 6 cups)
  • 1 cup fat-free mayonnaise
  • 2 tablespoons orange juice
  • 1 tablespoon honey
  • 1-1/2 teaspoons grated orange peel
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium Granny Smith apple, peeled and chopped
  • 1 cup finely chopped fennel bulb
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup chopped walnuts, toasted
  1. Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain.
  2. Meanwhile, in a large bowl, mix mayonnaise, orange juice, honey, orange peel, ginger, salt and pepper. Stir in apple, fennel, cranberries, pecans and walnuts. Add sweet potatoes; toss gently to coat. Serve warm or refrigerate, covered, and serve cold. Yield: 10 servings.
Originally published as Sweet Potato Salad with Orange Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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