Pecan Sweet Potato Salad Recipe

A new twist on an old favorite, this tasty, easy-to-make sweet potato salad is sure to be the talk of your gathering.

Pecan Sweet Potato Salad RecipeHealthy Cooking
A new twist on an old favorite, this tasty, easy-to-make sweet potato salad is sure to be the talk of your gathering.

[quicklook-recipe prep_time=”40+ min” cook_time=”” serves=”12″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 6 to 7 large sweet potatoes (about 5 lbs.), peeled and cut into 1-in. cubes
  • 4 celery ribs, chopped
  • 2 green onions, thinly sliced

[/ingredients-left]
[ingredients-right]

  • 1 cup fat-free mayonnaise
  • 1/2 cup reduced-fat sour cream
  • 2/3 cup chopped pecans, toasted

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”40 minutes  + chilling”]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”184″ calories_fat=”” fat=”6g” sat_fat=”1g” choles=”5mg” sodium=”188mg” carbs=”30g” sugars=”” protein=”3g” fiber=”4g”]

Serving size: 3/4 cup
Diabetic exchanges: 2 starch, 1 fat

[/nutrition-info]

Originally Published in Reader's Digest

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