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    Sweet Potato Salad Recipe

    Yield: Serves 8

    4 small sweet potatoes

    1/4 cup mayonnaise

    1 tablespoon mustard

    4 celery stalks, sliced 1/4-inch thick

    1 small red bell pepper, cut into 1/4-inch dice

    1 cup diced fresh pineapple

    2 scallions, finely chopped

    Salt and pepper

    1/2 cup coarsely chopped toasted pecans

    Chopped fresh chives

    1. Preheat oven to 400˚F. Wrap each sweet potato in foil and bake for 1 hour. Unwrap; let cool. Peel; cut into 3/4-inch chunks.

    2. In a large bowl, mix mayonnaise and mustard. Add sweet potatoes, celery, red pepper, pineapple, and scallions; toss gently. Season to taste with salt and pepper. Cover and refrigerate about 1 hour.

    3. Fold in pecans and sprinkle with chives.

    Nutrients per serving: 114 calories, 2g protein, 14g carbohydrates, 2g dietary fiber, 7g fat, 2mg cholesterol, 341mg sodium.

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