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Sweet Potato Salad

Categories: Vegetarian
Type: Salads

The sweet potatoes in this salad are made even sweeter by pineapple, golden raisins, and shredded coconut. A ginger-based dressing provides sharp contrast.

Serves: 6 servings


  • 1 pound sweet potatoes (about 2 medium)
  • 1 can (8 ounces) crushed pineapple in juice, well drained
  • 1/4 cup diced celery
  • 1/4 cup plus 2 tablespoons golden raisins
  • 1/4 cup toasted chopped pecans
  • 3 tablespoons shredded sweetened coconut
  • 1/4 cup nonfat or light sour cream
  • 1/4 cup nonfat or reduced-fat mayonnaise
  • 1/8 teaspoon ground ginger

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  1. Peel the potatoes, and cut into 5/8-inch cubes. Measure the potatoes. There should be 3 cups. Adjust the amount if necessary.
  2. Place the potatoes in a 2-quart pot. Add enough water to barely cover, and bring to a boil over high heat. Reduce the heat to medium, cover, and cook for 5 minutes, or just until tender. Drain, rinse with cold water, and drain again.
  3. Place the potatoes in a large bowl. Add the drained pineapple, celery, raisins, pecans, and coconut, and toss to mix well.
  4. Place the dressing ingredients in a small bowl, and stir to mix. Add the dressing to the salad, and toss to mix well.
  5. Cover the salad, and chill for at least 3 hours before serving.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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