 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
A new twist on an old favorite, this tasty, easy-to-make sweet potato salad is sure to be the talk of your gathering. âPatricia Swart, Bridgeton, New Jersey Ingredients:
6 to 7 large sweet potatoes (about 5 pounds), peeled and cut into 1-inch cubes |
4 celery ribs, chopped |
2 green onions, thinly sliced |
1 cup fat-free mayonnaise |
1/2 cup reduced-fat sour cream |
2/3 cup chopped pecans, toasted |
Directions:
1. 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.
2. 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. Yield: 12 servings.
|
|