WKYT - Chef Walter - Recipes

Sweet Potato Salad Monday, November 22, 2010


Based on a recipe in the AARP Magazine

4 medium sweet potatoes
¼ cup reduced fat mayonnaise
1 TBSP mustard
4 celery stalks, chopped
1 small red bell pepper, chopped
½ small red onion
1 cup pineapple tidbits, drained
fresh chives, chopped
salt and black pepper to taste


Bake potatoes by wrapping in foil and baking for 50 minutes to 1 hour in a 400 deg oven. Allow to cool, peel and cut into cubes. In a large bowl, mix mayonnaise, mustard, celery, bell pepper, onion and pineapple. Add potatoes and toss gently. Cover and refrigerate for an hour at least. When ready to serve, sprinkle on chives.


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