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Pecan Sweet Potato Salad

A new twist on an old favorite, this tasty, easy-to-make sweet potato salad is sure to be the talk of your gathering. —Patricia Swart, Bridgeton, New Jersey
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    12 servings


  • 6 to 7 large sweet potatoes (about 5 pounds), peeled and cut into 1-inch cubes
  • 4 celery ribs, chopped
  • 2 green onions, thinly sliced
  • 1 cup fat-free mayonnaise
  • 1/2 cup reduced-fat sour cream
  • 2/3 cup chopped pecans, toasted


  • Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain. Transfer to a large bowl; cool to room temperature. Stir in celery and green onions.
  • In a small bowl, combine mayonnaise and sour cream. Gently stir into potato mixture. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with pecans.
Nutrition Facts
3/4 cup: 184 calories, 6g fat (1g saturated fat), 5mg cholesterol, 188mg sodium, 30g carbohydrate (13g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

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