Curry Sweet Potato Salad

Curry Sweet Potato Salad

Serves: 6

Hands On Time: 15 minutes

Total Time: 15 minutes

Ingredients

1/2 cup mayonnaise

2 teaspoons curry powder

1 tablespoon brown sugar

1 teaspoon course ground mustard

4 cups cooked, peeled and diced sweet potatoes (about 2 large)

1/2 cup dried cranberries 

1/2 cup pecan pieces, lightly toasted

2 green onions, sliced

Salt and pepper to taste

Instructions

In a large bowl, combine mayonnaise, curry powder, brown sugar and mustard. Add sweet potatoes, dried cranberries, pecans and green onions. Season with salt and pepper. Chill overnight. Serve cold. 

Nutrition

Per serving: 383 calories (percent of calories from fat, 52), 3 grams protein, 44 grams carbohydrates, 6 grams fiber, 22 grams fat, 7 milligrams cholesterol, 115 milligrams sodium.

About the recipe

They say necessity is the mother of invention, and this salad exemplifies that adage. Faced with leftover sweet potatoes from its dinner menu, the Nacoochee Grill developed this tasty salad. It’s offered as a side for lunch and dinner and is so popular that it is frequently requested in quantities to go.

We used Hellmann’s mayonnaise and Craisins dried cranberries in this recipe.