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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 8 |
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This recipe sounds so good. I think it would be really great in the fall when sweet potatoes are in season. This was clipped from the newspaper several years ago. Cook time includes chill time. Ingredients:
2 cups sweet potatoes, cooked, cubed |
1 cup pineapple, cubed, drained |
1 cup mandarin orange, drained |
1 cup whipped cream |
1/2 cup coconut |
2 tablespoons maraschino cherries, chopped |
1/2 cup minature marshmallow (optional) |
Directions:
1. Cook 2-3 medium size sweet potatoes in their skins with a dash of salt until tender.
2. Then refrigerate them until chilled, before peeling and cubing.
3. Now carefully mix in a large bowl the potatoes with their other ingredients.
4. Add a salad dressing of whipped cream. Then allow the salad to chill for 2-3 hours (the longer, the better).
5. The oranges, cherries and cream make a pretty combination as well as a delicious taste.
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