Hello Jean,
Here are a couple Sweet Potato Salad recipes that I
had in my files, but I haven't tried them.
Happy Holiday Cooking,
Betsy
Date: Tue, 12 Apr 1994 07:31:47 -0400
From: Linda S. Lucas (Linda.S.Lucas@CC.GETTYSBURG.EDU)
Sweet Potato Salad
4 servings:
1 lb. sweet potatoes or yams
Water to cover
2 green onions, sliced
1 stalk celery, diced
1/2 c. mayonnaise
1 Tblsp. lemon juice
1/4 c. chopped toasted pecans
Parsley, for garnish, optional
Pare the potatoes and cube them. Place in a pot with water to cover.
Simmer until potatoes are tender, about 30 minutes. Drain well and cool.
In a bowl, combine the potatoes with the onion and celery. Mix the
mayonnaise and lemon juice. Blend into the potato mixture. Sprinkle with
the pecans. Serve immediately or cover and refrigerate for 1 hour or
more. Sprinkle with parsely, if you like.
From: Robert F Beard (rfb@ns.gamewood.net)
Newsgroups: rec.food.recipes
Date: Tue, 11 Oct 1994 13:18:05 -0400 (EDT)
SWEET POTATO SALAD
2 c. cubed cooked sweet potato
1/2 c. chopped green pepper
1/2 c. chopped celery
3 scallions, sliced thin
1/2 c. chopped walnuts
2 T. mayonnaise
1/4 c. yogurt
zest and juice of 1 lemon
1/4 t. salt
(nubbin of ginger, thumb-tip size)
Place sweet potato, green pepper, celery, scallions, and walnuts
in a small salad bowl.
Stir together mayonnaise, yogurt, lemon zest and juice (about 3 T.),
and salt. If you're fond of fresh ginger, try it in this dish:
peel it, cut in three pieces, and press the pieces in a garlic
press to extract the juice. (It will well up in the upper part of
the press--pour from there, loosen with a fork, and squeeze again.)
Mix the juice into the dressing, adding to taste. Combine with sweet
potato mixture and adjust salt and lemon juice to taste.
Makes 3 cups, to serve 4