Lunch: Sweet Potato Salad Recipe

This recipe includes superfoods such as:

Health benefits of Sweet Potato Salad Recipe

Ingredients

2-1/4 pounds sweet potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 can (8 ounces) pineapple chunks, drained
1 cup pecan halves, chopped
1/4 cup orange juice
1 cup mayonnaise
2 tablespoons half-and-half cream
1 teaspoon curry powder
1 teaspoon grated orange peel
1 teaspoon white vinegar
1/4 to 1/2 teaspoon dried tarragon
Torn mixed salad greens and chutney, optional

Instructions

Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain and place in a large bowl. Add pineapple, pecans and orange juice.
In a small bowl, mix mayonnaise, cream, curry powder, orange peel, vinegar and tarragon; pour over potato mixture and gently toss to coat. Refrigerate, covered, until cold. If desired, serve with salad greens and chutney.

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