Sweet Potato Slaw Recipe
Sweet Potato Slaw Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"I grew up in Louisiana, and we ate lots of sweet potatoes," says Brenda Sharon of Channing, Michigan. "They look like carrots in this distinctive salad."
Recommended: Fish Fry Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups shredded peeled uncooked sweet potatoes
  • 1 medium apple, peeled and chopped
  • 1 can (8 ounces) pineapple tidbits, drained
  • 1/2 cup chopped pecans

Directions

In a bowl, combine the first seven ingredients; blend until smooth. In a large bowl, combine potatoes, apple, pineapple and pecans. Add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 6-8 servings.
Originally published as Sweet Potato Slaw in Taste of Home October/November 1998, p18

Nutritional Facts

3/4 cup: 269 calories, 19g fat (4g saturated fat), 15mg cholesterol, 238mg sodium, 23g carbohydrate (12g sugars, 3g fiber), 2g protein.

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups shredded peeled uncooked sweet potatoes
  • 1 medium apple, peeled and chopped
  • 1 can (8 ounces) pineapple tidbits, drained
  • 1/2 cup chopped pecans
  1. In a bowl, combine the first seven ingredients; blend until smooth. In a large bowl, combine potatoes, apple, pineapple and pecans. Add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 6-8 servings.
Originally published as Sweet Potato Slaw in Taste of Home October/November 1998, p18

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