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A tasty sweet potato salad with crisp pieces
of chopped apple, celery and walnuts tossed in a zesty orange
mayonnaise dressing.
Carolina Sweet Potato
& Apple Salad
- 4 medium sweet potatoes, cooked and cubed
- 1 apple, cored and diced
- 1/2 cup diced celery
- 1/2 cup coarsely chopped walnuts*
- 1/2 cup mayonnaise
- 1 tablespoon grated orange rind
- 1/4 cup fresh orange juice
- 1 tablespoon honey
- 1/2 teaspoon mace
- 1/2 teaspoon salt
- Salad Greens (optional)
- Cook sweet potatoes in lightly salted
boiling water to cover, about 20 minutes or until just tender.
Cool, remove peel. Cut sweetpotatoes into 1/2-inch cubes.
- Combine sweet potatoes, apples, celery
and walnuts in large bowl.
- Combine remaining ingredients in small
bowl; pour over sweet potatoes mixture, toss lightly. Chill at
least 1 hour.
- When ready to serve, line serving plate
with greens and spoon sweet potato mixture onto greens, if desired.
Makes 6 to 8 servings.
*Other nuts such as pecans or almonds can
be used. Toasting the nuts will add more delectable flavor and
crunch.
Recipe provided courtesy
of North Carolina Sweetpotato Commission.
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