Sweet potatoes, high in
vitamins A and C, combined with pineapple chunks, fresh celery
slices and nuts, make a colorful, healthy and deliciously different
potato salad.
Sweet Potato Salad
- 6 medium sweet potatoes, peeled
1 (8-ounce) can pineapple chunks, drained
1/2 cup sliced celery
1/2 cup chopped pecans
1 cup mayonnaise or salad dressing (Miracle Whip)
1/4 cup sour cream
- In large saucepan cook sweet potatoes
in boiling water for 25 to 30 minutes, or until tender. Let cool,
then cut into 3/4 inch cubes.
- In a large bowl, combine sweet potatoes,
pineapple, celery, and pecans.
- Combine mayonnaise or salad dressing and
the sour cream. Fold into salad. Serve immediately, or chill
until ready to serve.
Makes 8 servings.
Recipe provided courtesy
of The Sweet Potato Council of California.
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