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Southern Sweet Potato Salad

I do some catering, so I'm always looking for good new recipes. I love to take this deliciously different potato salad to potlucks and cookouts. Even folks who are reluctant to try it at first come back for more! —Marlyn Woods, Lakeland, Florida
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6-8 servings


  • 2 pounds sweet potatoes, peeled and cut into 1/2 in cubes
  • 2 tablespoons lemon juice
  • 1 cup mayonnaise
  • 2 tablespoons orange juice
  • 1 tablespoon honey
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup sliced celery
  • 1/3 cup chopped dates
  • 1/2 cup chopped pecans
  • Lettuce leaves
  • 1 can (11 ounces) mandarin oranges, drained


  • In a medium saucepan, cook sweet potatoes in boiling salted water just until tender, about 5-8 minutes (do not overcook). Drain; toss with the lemon juice.
  • In a large bowl, combine mayonnaise, orange juice, honey, orange zest, ginger, salt and nutmeg. Add the warm potatoes, celery and dates. Toss to coat well. Cover and chill.
  • Before serving, gently stir in pecans. Spoon salad onto a lettuce-lined platter. Arrange oranges around salad.
Nutrition Facts
1 cup: 381 calories, 28g fat (4g saturated fat), 10mg cholesterol, 173mg sodium, 33g carbohydrate (21g sugars, 4g fiber), 2g protein.

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