Southern Sweet Potato Salad

Sweet potatoes originated in South America and were brought to the Southern United States by European settlers in the 16th century.

This is vegetarian and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Southern Sweet Potato Salad

Cooking Method: Baking, Boiling Cuisine: American, Southern Courses: Lunch, Salads Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Total Time 35 mins

Servings: 4 Calories: 880

Best Season: Fall

Ingredients

Servings

• 2 pound Sweet potatoes
• 1 cup Mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoon Maple syrup
• 1 small Red onion
• 1 cup Celery stalks
• 2 tablespoon Fresh parsley
• 1 cup Pecans
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Peel the sweet potatoes and cut them into 1-inch cubes.
2. Boil the sweet potatoes in a large pot of salted water until tender.
3. Drain the sweet potatoes and let them cool.
4. In a large bowl, mix together mayonnaise, Dijon mustard, maple syrup, salt, and black pepper.
5. Chop the red onion, celery, and fresh parsley.
6. Add the chopped vegetables to the bowl with the dressing and mix well.
7. Gently fold in the cooked sweet potatoes.
8. Toast the pecans in a dry skillet until lightly browned.
9. Chop the toasted pecans and sprinkle them on top of the salad.
10. Serve the Southern Sweet Potato Salad chilled.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 36g12%

Sugars 12g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.