Ham and Sweet Potato Salad Recipe

Ham and Sweet Potato Salad Recipe
Ham and Sweet Potato Salad Recipe photo by Taste of Home
Publisher Photo

Ham and Sweet Potato Salad Recipe

Be the first to add a review
Publisher Photo
A friend shared this recipe with me. It's her favorite salad, and you'll see why when you try it.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 20 min.

Ingredients

  • 4 to 5 cups cubed peeled sweet potatoes
  • 1 cup mayonnaise
  • 1/3 cup orange juice
  • 1 tablespoon honey
  • 1 tablespoon grated orange peel
  • 1/8 teaspoon salt
  • 1/2 teaspoon grated fresh gingerroot
  • 1/8 teaspoon ground nutmeg
  • 1-1/2 cups julienned fully cooked ham
  • 2 celery ribs, thinly sliced
  • 1/4 cup chopped dried apricots
  • 1 whole fresh pineapple
  • 1 cup chopped pecans

Directions

Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and cool. In a large bowl, combine the mayonnaise, orange juice, honey, orange peel, salt, ginger and nutmeg. Stir in the ham, celery, apricots and sweet potatoes.
Stand pineapple upright and cut in half vertically, leaving the top attached. Remove fruit, leaving a 1/2-in. shell. Cut fruit into chunks; stir 1 cup into the salad (save remaining fruit for another use). Cover and refrigerate salad and shells for at least 4 hours. Just before serving, stir pecans into salad. Spoon into pineapple shells. Yield: 8 servings.
Originally published as Ham and Sweet Potato Salad in Country October/November 2003, p51

Nutritional Facts

1 each: 470 calories, 35g fat (5g saturated fat), 24mg cholesterol, 543mg sodium, 33g carbohydrate (16g sugars, 5g fiber), 8g protein.

  • 4 to 5 cups cubed peeled sweet potatoes
  • 1 cup mayonnaise
  • 1/3 cup orange juice
  • 1 tablespoon honey
  • 1 tablespoon grated orange peel
  • 1/8 teaspoon salt
  • 1/2 teaspoon grated fresh gingerroot
  • 1/8 teaspoon ground nutmeg
  • 1-1/2 cups julienned fully cooked ham
  • 2 celery ribs, thinly sliced
  • 1/4 cup chopped dried apricots
  • 1 whole fresh pineapple
  • 1 cup chopped pecans
  1. Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and cool. In a large bowl, combine the mayonnaise, orange juice, honey, orange peel, salt, ginger and nutmeg. Stir in the ham, celery, apricots and sweet potatoes.
  2. Stand pineapple upright and cut in half vertically, leaving the top attached. Remove fruit, leaving a 1/2-in. shell. Cut fruit into chunks; stir 1 cup into the salad (save remaining fruit for another use). Cover and refrigerate salad and shells for at least 4 hours. Just before serving, stir pecans into salad. Spoon into pineapple shells. Yield: 8 servings.
Originally published as Ham and Sweet Potato Salad in Country October/November 2003, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHam and Sweet Potato Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review