Directions:
- Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain. Transfer to a large bowl; cool to room temperature. Stir in celery and green onions.
- In a small bowl, combine mayonnaise and sour cream. Gently stir into potato mixture. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with pecans. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.52 Kcal (1237 kJ) | ||
| Calories from fat | 105.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.76g | 18% | |
|---|---|---|---|
| Cholesterol | 5.27mg | 2% | |
| Sodium | 296.24mg | 12% | |
| Potassium | 782.12mg | 17% | |
| Total Carbs | 44.49g | 15% | |
| Sugars | 10.75g | 43% | |
| Dietary Fiber | 7.75g | 31% | |
| Protein | 6g | 12% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 1.9mg | 63% | |
| Iron | 2.3mg | 13% | |
| Calcium | 90.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 115.25 Kcal (483 kJ) | ||
| Calories from fat | 41.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 18% | |
|---|---|---|---|
| Cholesterol | 2.06mg | 2% | |
| Sodium | 115.53mg | 12% | |
| Potassium | 305.02mg | 17% | |
| Total Carbs | 17.35g | 15% | |
| Sugars | 4.19g | 43% | |
| Dietary Fiber | 3.02g | 31% | |
| Protein | 2.34g | 12% | |
| Vitamin C | 1.9mg | 8% | |
| Vitamin A | 0.7mg | 63% | |
| Iron | 0.9mg | 13% | |
| Calcium | 35.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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