Tropical Sweet Potato Salad


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The use of pineapple, grated orange rind, fresh orange juice and honey make this sweet potato salad tropical.

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  • 2 lb. sweet potatoes, peeled and cubed
  • 2 Tbs. lemon juice
  • 1 C. chopped celery
  • 1 bunch green onions, sliced
  • 1 can (20-oz.) pineapple chunks, drained
  • 1/4 C. chopped pecans, toasted
  • 1/3 C. light mayonnaise
  • 1 tsp. grated orange rind
  • 2 Tbs. orange juice
  • 1 Tbs. honey
  • 1/4 tsp. ground ginger
  • 1/8 tsp. nutmeg
  • Salt, if desired

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In saucepan, cook sweet potatoes in boiling water 8-10 minutes just until tender. Do not overcook. Drain. Toss with lemon juice. Combine sweet potato, celery, onion, pineapple and pecans. In small bowl, combine mayonnaise, orange rind and juice, honey, ginger nutmeg and salt. Toss gently with sweet potato to mix. Serve immediately, or cover and chill.

Yield: 8-10 Servings. 

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