Pecan Sweet Potato Salad

Mygsds
Mygsds Posts: 1,564 Member
in Recipes
Always gone when I take to potluck. I add a chopped apple to this which is not part of the nutrition data.



TOTAL TIME: Prep: 40 min. + chilling MAKES: 12 servings
Ingredients
6 to 7 large sweet potatoes (about 5 pounds), peeled and cut into 1-inch cubes
4 celery ribs, chopped
2 green onions, thinly sliced
1 cup fat-free mayonnaise
1/2 cup reduced-fat sour cream
2/3 cup chopped pecans


Nutritional Facts
3/4 cup equals 184 calories, 6 g fat (1 g saturated fat), 5 mg cholesterol, 188 mg sodium, 30 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions
Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain. Transfer to a large bowl; cool to room temperature. Stir in celery and green onions.
In a small bowl, combine mayonnaise and sour cream. Gently stir into potato mixture. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with pecans. Yield: 12 servings.
Originally published as Pecan Sweet Potato Salad in Healthy Cooking August/September 2010, p30


Read more: http://www.tasteofhome.com/recipes/pecan-sweet-potato-salad#ixzz3C0RRJ2wm

Replies

  • kelseyann92
    kelseyann92 Posts: 171 Member
    saving!
  • MistyRose0424
    MistyRose0424 Posts: 114 Member
    Sounds great thanks for sharing :)
  • JWat2020
    JWat2020 Posts: 80 Member
    Need to try this...
  • fanaledrinks112
    fanaledrinks112 Posts: 9
    This colorful roasted root vegetable salad is delicious alongside steak. Use any variety of sweet potato you like, including the ones sometimes labeled “garnet yams,” which have a bright orange color and moist, sweet flesh.

    Ingredients:
    3 lb. sweet potatoes
    2 Tbs. olive oil
    1/2 tsp. salt, plus more, to taste
    1/3 cup fresh lime juice
    3 Tbs. maple syrup
    1/2 cup pecans, toasted
    1/2 cup minced green onions
    1/4 cup chopped fresh cilantro
    Freshly ground pepper, to taste
    Directions:
    Preheat an oven to 400°F.

    Peel the sweet potatoes and cut into 1-inch chunks. Put in a large baking pan, drizzle with 1 1/2 Tbs. of the olive oil, sprinkle with the 1/2 tsp. salt and stir to coat. Spread the potatoes in a single layer and roast, stirring occasionally, until tender when pierced, 25 to 30 minutes. Meanwhile, in a large bowl, whisk together the lime juice, maple syrup and the remaining 1/2 Tbs. olive oil. Add the hot roasted sweet potatoes to the lime juice mixture along with the pecans, green onions and cilantro. Stir well and season with salt and pepper. Serve immediately, or let cool to room temperature and stir again just before serving. Serves 4 to 6.
    Fanale Drinks

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