Sweet Potato Salad
|8 cups||Sweet potatoes (yams), peeled and cut into 1-inch cubes||1.8 kg|
|1 cup||Mayonnaise or vegan mayonnaise||250 ml|
|1/2 cup||Raisins||125 ml|
|1/2 cup||Pecans, unsalted and chopped||125 ml|
|3/4 tsp||Ginger, ground||3 ml|
|1/2 cup||Celery, 1/4-inch diced||125 ml|
|1/2 cup||Red onions, diced||125 ml|
|1/2 tsp||Sea salt||2 ml|
|1/2 tsp||Freshly ground black pepper||2 ml|
|2 tsp||Lemon juice||10 ml|
Steam potatoes until fork tender (about 20 minutes) then cool.
In a large bowl, combine all ingredients and toss gently with cooled, cooked potatoes. Chill in refrigerator before serving. Yields 4 - 6 servings.
Sweet potatoes (yams) are high in fibre, low in sodium and full of vitamins C, A and B6. Raisins and pecans add colour and texture, and the celery and red onion intensify the flavour.