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Sweet Potato Salad with a Hint of the Tropics

 

  • 2 pounds sweet potatoes ( or yams), peeled and cubed
  • 2 tablespoons lemon juice
  • 1 cup chopped celery
  • 1 bunch green onions, sliced
  • 1 (20-ounce) can pineapple chunks, drained
  • 1/4 cup chopped pecans
  • 1/3 cup light mayonnaise
  • 1 teaspoon grated orange rind
  • 2 tablespoons orange juice
  • 1 tablespoon honey
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Salt to taste
 

Method

In boiling water to cover, cook sweet potatoes for 8 to 10 minutes.  They should be just getting soft.  not at all mushy.  Drain in a colander, transfer to a large bowl and gently toss with lemon juice. 

Sprinkle celery, green onions, pineapple chunks, and pecans over top of potatoes.  Do not toss yet.  The less tossing the better.

In a small bowl, combine mayonnaise, orange rind, orange juice, honey, ginger, and salt. Mix the mayonnaise dressing with the sweet potato mixture.  Now toss all ingredients with the potatoes - gently, gently, gently. 

Serves: 8 to 10

Contributor: pat ciesla

 

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