Orange Sweet Potato Salad Recipe

5 2 2
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Orange Sweet Potato Salad Recipe

Read Reviews
5 2 2
Publisher Photo
Skip the traditional sweet potato casserole and try this salad sensation instead. Writes Roberta freedman of Mesilla Park, New Mexico, "I really like this different treatment for sweet potatoes—I first tasted something similar at a friend's house years ago. This was a favorite of our children during the holidays. Now it's our grandson's favorite, too."
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 2 pounds sweet potatoes (about 3 medium), peeled and cubed
  • 4 tablespoons lemon juice, divided
  • 2 celery ribs, thinly sliced
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup fat-free mayonnaise
  • 2 tablespoons orange juice
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup chopped pecans

Directions

Place sweet potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat. Cover and cook for 9-10 minutes or until tender; drain and place in a bowl. Add 2 tablespoons lemon juice and toss. Add celery and oranges.
In a small bowl, combine the mayonnaise, orange juice, honey, salt, ginger, nutmeg and remaining lemon juice. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in pecans. Yield: 8 servings.
Originally published as Sweet Potato Salad in Light & Tasty December/January 2002, p59

Nutritional Facts

3/4 cup: 200 calories, 4g fat (0 saturated fat), 3mg cholesterol, 415mg sodium, 41g carbohydrate (0 sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.

  • 2 pounds sweet potatoes (about 3 medium), peeled and cubed
  • 4 tablespoons lemon juice, divided
  • 2 celery ribs, thinly sliced
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup fat-free mayonnaise
  • 2 tablespoons orange juice
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup chopped pecans
  1. Place sweet potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat. Cover and cook for 9-10 minutes or until tender; drain and place in a bowl. Add 2 tablespoons lemon juice and toss. Add celery and oranges.
  2. In a small bowl, combine the mayonnaise, orange juice, honey, salt, ginger, nutmeg and remaining lemon juice. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in pecans. Yield: 8 servings.
Originally published as Sweet Potato Salad in Light & Tasty December/January 2002, p59

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MY REVIEW
ArleneKaye User ID: 1353619 96127
Reviewed Oct. 29, 2010

"I made this recipe for my recipe club and they loved it. Everyone asked for the recipe and said they would make it. It was very easy."

MY REVIEW
bluebowtye User ID: 119707 34088
Reviewed Feb. 9, 2010

"I liked this salad a lot. The mandarin oranges and orange juice complemented the sweet potatoes nicely. It was refreshing and delicious and great for people who don't really like plain sweet potatoes."

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