Thanksgiving Recipes
Tropical Sweet Potato Salad
Tropical Sweet Potato Salad is a great choice instead of the traditional potato salad. The spices, pineapple and toasted pecans provide the perfect complement to the naturally sweet yams.
Yield: 8 to 10 servings
Ingredients
- 2 pounds sweet potatoes (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, toasted
- 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
Instructions
- In a saucepan, cook sweet potatoes for 8 to 10 minutes in boiling water just until tender. Do not overcook.
- Drain and toss with lemon juice; set aside.
- Add the celery, green onions, pineapple chunks, and pecans.
- In a small bowl, combine mayonnaise, orange rind, orange juice, honey, ginger, and salt.
- Mix the mayonnaise dressing with the sweet potato mixture, tossing gently.
- Serve immediately or cover and chill.
Nutrition
Per serving: Cal 140 (18% from fat); Fat 3g; Protein 1.8g; Carb 28.8g; Chol 1mg; Sodium 42mg
Attribution
Recipe and photo used with permission from: Louisiana Sweet Potato Commission
Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.