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Prep Time: 45 Minutes Cook Time: 360 Minutes |
Ready In: 405 Minutes Servings: 8 |
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This is a refreshing salad. I like to serve it at Easter, and in the summer when we grill. Cooking time is chill time. It is from a potluck favorites cookbook. Ingredients:
2 lbs sweet potatoes, peeled and cubed |
1 cup mayonnaise |
1 tablespoon finely shredded orange peel |
1/3 cup orange juice |
1 tablespoon honey |
1/4 teaspoon grated fresh ginger (or a dash of ground ginger) |
1/8 teaspoon nutmeg |
1/3 cup dried apricot, diced |
1 cup diced celery |
1/2 cup toasted chopped pecans |
1/2 cup pineapple tidbits |
Directions:
1. Boil potatoes in lilghtly salted water until tender. Drain and cool slightly. Mix mayonnaise, orange peel, orange juice honey, ginger, nutmeg celery and dried apricots in a large bowl. Stir in sweet potatoes. Chill for at least 6 hours, up to 24 hours. Just before serving stir in the nuts and pineapple.
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