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Chilled sweet potato salad
Nb persons: 8
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Chilled Sweet Potato Salad SHARE save print rate Prep: 30 minutes Chill: 1 hour Bake: 1 hour Cool: 30 minutes make this recipeuser reviews (1) Chilled Sweet Potato Salad12345 Loved It? ingredients 4 | |
sweet potatoes | |
1/4 | |
cup | mayonnaise, regular or reduced-fat |
2 Tbsp. Dijon-style mustard 4 | |
ribs | celery, cut into 1/4-inch-thick slices |
1 | |
small | red sweet pepper, seeded and cut into 1/4-inch dice |
1 cup diced (1/2-inch) ripe fresh pineapple 2 | |
scallions, white and green parts, finely chopped | |
1/2 cup coarsely chopped pecans , toasted (2 oz.) | |
Chopped fresh chives |
directions
1. Preheat oven to 400 degrees F. Wrap individual potatoes in foil. Bake for 1 hour or until tender. Cool until easy to handle. Peel, then cut into 3/4-inch chunks.
2. In large bowl, mix the mayonnaise and mustard. Add sweet potatoes, celery, red pepper, pineapple, and scallions; toss gently, seasoning to taste with salt and pepper. Cover and refrigerate until chilled, about 1 hour.
3. Just before serving, fold in pecans and sprinkle with the chives. Makes 8 servings.
nutrition facts
Calories174 Total Fat (g)11 Saturated Fat (g)1, Monounsaturated Fat (g)3, Polyunsaturated Fat (g)5, Cholesterol (mg)3, Sodium (mg)253, Carbohydrate (g)18, Total Sugar (g)6, Fiber (g)4, Protein (g)2, Vitamin C (DV%)42, Calcium (DV%)4, Iron (DV%)4, Percent Daily Values are based on a 2,000 calorie diet
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