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Sweet Potato Salad with Toasted Pecans

Put a sweet twist on traditional potato salad with this colorful sweet potato version.

Makes: 11 servings of 1 cup each
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Recipe Created By: Kim Galeaz
Featured In: My Indiana Home

Ingredients

  • 3 ½ pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1 cup green onions, finely chopped
  • ¾ cup white or sweet onion, finely chopped
  • ¾ cup celery, diced
  • ½ cup light mayonnaise
  • 2-3 tablespoons orange zest
  • 3-4 tablespoons 100% orange juice
  • 1 ¼ teaspoons smoked paprika
  • ¾ teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 ⅓ cups pecans, coarsely chopped and toasted

Instructions

  1. Place sweet potato chunks in a large pan and cover completely with water. Bring to a boil over high heat and cook until just tender, about 5 to 7 minutes. Drain potatoes and set aside to cool.
  2. When potatoes are room temperature or cool, place in a large bowl. Add both onions and celery. Toss lightly.
  3. In a small bowl, whisk together mayonnaise, orange zest and juice, smoked paprika, cumin, salt and pepper. Pour over potato mixture and toss lightly to coat all pieces.
  4. Stir in toasted pecans right before serving, so they don’t get soft. Refrigerate until serving time.

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