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Southern Sweet Potato Salad

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

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 zest
  • 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

Directions

  • 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.
  • In a large bowl, combine mayonnaise, orange juice, honey, orange zest, ginger, salt and nutmeg. Add the warm potatoes, celery and dates. Toss to coat well. Cover and chill.
  • Before serving, gently stir in pecans. Spoon salad onto a lettuce-lined platter. Arrange oranges around salad.
Nutrition Facts
1 cup: 381 calories, 28g fat (4g saturated fat), 10mg cholesterol, 173mg sodium, 33g carbohydrate (21g sugars, 4g fiber), 2g protein.

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Reviews

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Average Rating:
  • wytammic
    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.

  • tiekirae
    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. :(