SAL Tropical Sweet Potato Salad

Tropical Sweet Potato Salad


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

¼  Cup chopped pecans, toasted

1/3  Cup light mayonnaise

1  Teaspoon grated orange rind

2  Tablespoon orange juice

1   Tablespoon honey

¼ Teaspoon ground ginger

1/8  Teaspoon ground nutmeg

Salt to taste



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. Recipe by: Holly Clegg.

Serving Size:  8-10

Cook Time: 20 minutes