Holiday Sweet Potato Salad

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Prep: 15 min. •  Cook: 10 min. •  Serves: 6-8


Ingredients:

  • 3 Biggin's® sweet potato, scrubbed, peeled and cut into ½-inch cubes
  • 1 c. chopped celery
  • 1 c. chopped sweet onion, like a Vidalia
  • 1 c. chopped, toasted pecans
  • ½ c. dried cranberries
  • ½ c. plain, non-fat Greek yogurt
  • ½ c. mayonnaise
  • ½ tsp. salt
  • ½ tsp. ground ginger
  • ½ tsp. ground cinnamon
  • ¼ tsp. freshly ground nutmeg


Directions:


Bring a medium size pot to a boil on the stove. 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 one hour.



Recipe courtesy of www.SweetPotatoes.com