| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

The natural sweetness of yams, with crunchy celery, tart cranberries and the light-lemon and oil dressing will make this different salad one that you’ll include where you need potato salad.

Sweet Potato Salad

1 pound sweet potatoes (about 4 cups)

1 1/2 cups chopped celery

1/2 cup coarsely chopped onion

1 tablespoon minced parsley

1/4 cup dried cranberries

2 tablespoons lemon juice

2 tablespoons olive oil

Salt to taste

1. Preheat oven to 400 degrees F.
2. Bake sweet potatoes for 45 minutes to 1 hour or until tender. Do not over bake; they should not be mushy. Cool.
3. Peel sweet potatoes and cut into chunks.
4. In a large bowl, combine the sweet potatoes, celery, onion, parsley and cranberries.
5. In a small bowl, whisk together the lemon juice and olive oil. Toss with potato mixture and salt.

Makes 4 servings.

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe provided of Lousiana Sweet Potato Commission.

||| Save this Recipe on Delicious |||