Wednesday, July 17, 2019

Holiday Sweet Potato Salad


Recipe Courtesy of:

"Because I lived in North Carolina for two years before I was married, I was inspired to serve Southern food at my reception.  A rendition of this delicious salad accompanied a Carolina pork barbeque.  I’ve substituted Greek yogurt for some of the original mayonnaise and added pecans and dried cranberries for a perfect side dish for the holidays." - Kathy,
3 large sweet potatoes
1 cup chopped celery
1 cup chopped sweet onion, like Vidalia
1 cup chopped, toasted pecans
½ cup dried cranberries
½  cup plain, non-fat Greek yogurt
½ cup mayonnaise
½ tsp. salt
½ tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. freshly ground nutmeg
But a medium sized pot of water on to boil.  Peel and dice the sweet potatoes into ½ inch cubes.  Cook the diced sweet potatoes in boiling water for 8 – 10 minutes until still slightly firm, but cooked.  Don’t let them get mushy. Drain the sweet potatoes in a colander and immediately run cold water over them for 3-4 minutes.  Transfer the sweet potatoes to a large bowl.  Add the celery, onion, pecans and cranberries.  Gently toss to combine.  Add the rest of the ingredients and stir.  Chill for an hour.  Serves 6 – 8.
Copyright 2012 by Wayne Bailey Produce Company