Post by MarieAlice on Jun 2, 2003 5:46:07 GMT -6
SOUTHERN SWEET POTATO SALAD
2 lb. sweet potatoes, peeled and cut into 1/2-inch cubes
2 T. lemon juice
1 C. mayonnaise
2 T. orange juice
1 T. honey
1 tsp. grated orange peel
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. ground nutmeg
1 C. sliced celery
1/3 C. chopped dates
1/2 C. chopped pecans
Lettuce leaves
1 (11 oz.) can Mandarin oranges, drained
In a medium saucepan, cook sweet potatoes in boiling salted water just until tender, about 5 to 8 minutes (do not overcook).
Drain; toss with the lemon juice.
In a large bowl, combine mayonnaise, orange juice, honey, orange peel, ginger, salt and nutmeg. Add the warm potatoes, celery and dates. Toss to coat well. Cover and chill.
Before serving, gently stir in the pecans. Spoon salad onto a lettuce-lined platter. Arrange oranges around salad.
Yields 6 to 8 servings.
2 lb. sweet potatoes, peeled and cut into 1/2-inch cubes
2 T. lemon juice
1 C. mayonnaise
2 T. orange juice
1 T. honey
1 tsp. grated orange peel
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. ground nutmeg
1 C. sliced celery
1/3 C. chopped dates
1/2 C. chopped pecans
Lettuce leaves
1 (11 oz.) can Mandarin oranges, drained
In a medium saucepan, cook sweet potatoes in boiling salted water just until tender, about 5 to 8 minutes (do not overcook).
Drain; toss with the lemon juice.
In a large bowl, combine mayonnaise, orange juice, honey, orange peel, ginger, salt and nutmeg. Add the warm potatoes, celery and dates. Toss to coat well. Cover and chill.
Before serving, gently stir in the pecans. Spoon salad onto a lettuce-lined platter. Arrange oranges around salad.
Yields 6 to 8 servings.