"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, November 2, 2011

Sweet Potato Salad

Yield: 8 cups
8 cups peeled and diced sweet potatoes (from about 4 large sweet potatoes)
1 cup finely diced red onion (about 1 medium)
3 cups finely diced celery (about 4 ribs)
1 cup reduced-fat or regular mayonnaise
2 1/2 tablespoons honey
1 1/2 tablespoons Dijon mustard
3/4 cup toasted pecans

1. Bring a large pot of salted water to a boil. Add diced sweet potatoes and cook until tender but still firm, about 10 minutes. Drain and let cool.
2. In a large bowl, combine sweet potatoes, onion and celery.
3. In another bowl, stir together mayonnaise, honey and mustard. Stir into sweet potato mixture.
4. Transfer to a serving dish and refrigerate until cold.
5. Just before serving, top salad with chopped pecans.
Per 1/2-cup serving: 190 calories; 9g fat; 1g saturated fat; 5mg cholesterol; 3g protein; 27g carbohydrate; 11g sugar; 4g fiber; 185mg sodium; 50mg calcium.

Recipe from the Basket Case Deli adapted for home kitchens by the Post-Dispatch

Read more:

No comments:

Post a Comment