May 12, 2010

Fresh Sweet Potato Salad

"For-a-Crowd" Recipes, Apple Recipes, fruit, no-cook, nuts, picnic, pineapple, raisins, Salad, sweet potatoes

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31 ratings

Prep time: 24 minutes
chilling time 2 hours
Servings: 8
Partner: Perfect Roasted Chicken

I remember sneaking into the refrigerator for spoonfuls of this salad while it chilled.

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons honey
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large sweet potatoes, peeled
1 medium tart apple
1 cup golden raisins
1/2 cup drained canned pineapple tidbits
1/2 cup chopped pecans

Directions

1

For salad dressing, mix sour cream, mayonnaise, honey, lemon juice, lemon zest, salt and black pepper in a small bowl.
2

For the salad, shred the sweet potatoes to yield about 4 cups. Chop the apple to yield about 1 cup. Combine sweet potatoes, apple, raisins, pineapple and pecans in a large bowl and mix well.
3

Add salad dressing to sweet potato mixture and mix well.
4

Chill, covered, for 2 hours or longer. Spoon into a serving dish. Serve cold.

Grandma's Secret Trick

The textures and flavors of this salad are at their peak on the day it is made, so Grandma usually made it in the morning to serve at lunch or supper. If the salad was chilled for more than18 hours, she drained the liquid that had accumulated in the bowl before she served it. If she was making the salad the day before, she sometimes used 6 to 8 peeled, shredded carrots instead of the sweet potatoes because carrots produce less liquid.

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