Recipe Courtesy of:
www.wellnesroadtrip.com
"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, wellnessroadtrip.com
Ingredients:
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.