Sweet Potato Salad Recipe

5 1
Sweet Potato Salad Recipe
Sweet Potato Salad Recipe photo by Taste of Home
Publisher Photo

Sweet Potato Salad Recipe

Be the first to add a review
5 1
Publisher Photo
You'll find that this dish is very versatile—more special than everyday but easy enough to make anytime. Sweet potatoes aren't as popular here in New England as in some parts of the country. I had a friend from Maryland many years ago, however, and we enjoyed swapping recipes. This one's a combination of hers and one I already had in my file.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2-1/4 pounds sweet potatoes (about 4 medium), peeled and cut into 1-inch pieces
  • 1 can (8 ounces) pineapple chunks, drained
  • 1 cup pecan halves, chopped
  • 1/4 cup orange juice
  • 1 cup mayonnaise
  • 2 tablespoons half-and-half cream
  • 1 teaspoon curry powder
  • 1 teaspoon grated orange zest
  • 1 teaspoon white vinegar
  • 1/4 to 1/2 teaspoon dried tarragon
  • Torn mixed salad greens and chutney, optional

Directions

Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain and place in a large bowl. Add pineapple, pecans and orange juice.
In a small bowl, mix mayonnaise, cream, curry powder, orange zest, vinegar and tarragon; pour over potato mixture and gently toss to coat. Refrigerate, covered, until cold. If desired, serve with salad greens and chutney. Yield: 6 servings.
Originally published as Sweet Potato Salad in Country Woman September/October 1990, p31

Nutritional Facts

3/4 cup: 498 calories, 43g fat (5g saturated fat), 16mg cholesterol, 212mg sodium, 27g carbohydrate (13g sugars, 4g fiber), 3g protein.

  • 2-1/4 pounds sweet potatoes (about 4 medium), peeled and cut into 1-inch pieces
  • 1 can (8 ounces) pineapple chunks, drained
  • 1 cup pecan halves, chopped
  • 1/4 cup orange juice
  • 1 cup mayonnaise
  • 2 tablespoons half-and-half cream
  • 1 teaspoon curry powder
  • 1 teaspoon grated orange zest
  • 1 teaspoon white vinegar
  • 1/4 to 1/2 teaspoon dried tarragon
  • Torn mixed salad greens and chutney, optional
  1. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain and place in a large bowl. Add pineapple, pecans and orange juice.
  2. In a small bowl, mix mayonnaise, cream, curry powder, orange zest, vinegar and tarragon; pour over potato mixture and gently toss to coat. Refrigerate, covered, until cold. If desired, serve with salad greens and chutney. Yield: 6 servings.
Originally published as Sweet Potato Salad in Country Woman September/October 1990, p31

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 forSweet 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