Lynn's Sweet Potato Salad

Summary

Yield
Servings
Prep time30 minutes
Cooking time
Total time30 minutes

Description

Josie and I can no longer eat white potatoes in large amounts; they give me a headache, and her stomachaches, so we avoid them as a family. When I was called on to bring potato salad to a family gathering recently, I made a traditional white potato one, but came up with this one for those of us who couldn't eat the other. It turned out well!

Ingredients

5  
large sweet potatoes, peeled
1  
roasted and salted pecans, roughly chopped
3  
ribs of celery, chopped
1  
red onion, chopped
3  
limes, juiced
   
Olive oil
   
salt
   
pepper
   
prepared mustard
   
red chili flakes (optional)

Instructions

Cut the sweet potatoes into small chunks and steam, boil or roast them until done. (Each method gives a slightly different result.) Let cool. In a large bowl, combine with other ingredients, adding enough olive oil to give it a good consistency, and salt, pepper, mustard and red chili flakes if you want them to taste. "Good consistency" is when it looks like potato salad to you. ;) I think I used at least a quarter cup.

Notes

This is best made a day ahead and refrigerated until needed.

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Comments

Them Oranges Walls's picture

For another low-glycemic recipe: :grin:

Baked White Sweet Potato Casserole is another big hit at gatherings. Peel, wash & cut 6 White Sweet Potatoes into medium chunks, toss into a generously buttered casserole dish; add pineapple tidbits & juice. Cover with aluminum foil. Bake at 350 degrees for 30 minutes or until potatoes are tender. Remove from oven; carefully remove foil from casserole dish. Top with chopped pecans. Serves 6.

Goes well with Crockpot Orange Chicken with Almonds and Steamed Whole Green Beans.

Thanks for sharing your recipe.

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