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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is a sweet potato dish that I have added and subtracted ingredients until I was happy with it. I know of at least 3 bowls that got fed to what ever would eat it in the woods. This is the only potato salad I have served at Thanksgiving. Ingredients:
2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes |
2 tablespoons lemon juice |
1 cup mayonnaise |
2 tablespoons orange juice |
1 tablespoon honey |
1 teaspoon grated orange peel |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
1 cup sliced celery |
1/3 cup chopped dates |
1/2 cup chopped pecans |
Directions:
1. In a medium saucepan, cook sweet potatoes in boiling salted water just until tender, about 5 to 8 minutes (do not overcook).
2. Drain; toss with the lemon juice.
3. In a large bowl, combine mayonnaise, orange juice, honey, orange peel, ginger, salt and nutmeg. Add the warm potatoes, celery and dates. Toss to coat well. Cover and chill.
4. At least this site is helping me get all my recipes broke down into measures. When cooking I don't measure to often.
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