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Sweet Potato Salad with Orange Dressing

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
  • Total Time
    Prep: 25 min. Cook: 15 min.
  • Makes
    10 servings

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 zest
  • 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 zest, 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.
Nutrition 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.

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Reviews

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Average Rating:
  • ms11145
    Jan 12, 2019

    Oh my. This is like having Thanksgiving in a bowl. While it is missing meat (which I don't miss at all), I am wondering if meat-eaters could not add left over turkey to this salad. It may be worth a try. But it is GREAT without it.