Salad Saturday: Sweet Potato Salad

April 4, 2009

If you like this, may I recommend the 365 Salad Recipes ebook for even more healthy, delicious salad recipes?

free salad recipes

Sweet Potato Salad

What You Need:

6 C fresh sweet potatoes, peeled and cubed
1 C mayonnaise
1/2 C sucanat or rapadura
1 C pecans, toasted and chopped
1/2 C raisins

How to Make It:

Place the cubed potatoes into a large saucepan.
Completely cover the potatoes with water.
Place the pan over medium heat and bring the water to a brisk steady boil.
Reduce the heat to low and simmer the potatoes for 10 minutes or until the potatoes are fork tender.
Drain the potatoes well and allow them to cool for about 5 minutes.
Put the mayonnaise into a small mixing bowl.
Dump the sugar in with the mayonnaise and stir until well combined.
Fold in the pecans and raisins until well coated.
Place the potatoes into a serving bowl.
Add the mayonnaise mixture and stir to coat the potatoes well.
Cover the bowl and chill in the refrigerator at least one hour before serving.

Serves: 8

To toast the pecans, heat the oven to 350 degrees. Place the pecans (pecan halves work best) in a single layer on a rimmed baking sheet. Place the pecans in the oven for about 6 minutes, stirring them often, until the pecans are nice golden brown. Allow them to cool enough to work with. Use a sharp knife or a chopper to chop the nuts to desired size.

Posted by carrie | Filed Under Food 

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