Sweet Potato Salad Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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