Thanksgiving-esque Sweet Potato Salad

This chilled side dish combines sliced sweet potato with pineapple, raisins, celery & marshmallows, in a dressing of mayo, sour cream & cinnamon.

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Ingredients:

• 6 medium sized sweet potatoes, peeled and cut crosswise into thirds
• 1 teaspoon salt (or to taste)
• 1/2 cup golden raisins
• 1 8 1/4 ounce can pineapple chunks, well-drained
• 1 cup celery, coarsely chopped
• 1 cup miniature marshmallows
• 3/4 cup low-fat mayonnaise
• 1/2 cup dairy sour half-and-half (or sour cream)
• 1 teaspoon cinnamon
• 1/3 cup sweetened coconut flakes

Method

Boil sweet potatoes in water in a large saucepan until tender, about 20 minutes; rinse and chill. When cool, cut into 1/2 inch slices and sprinkle with salt. Put potatoes in large bowl and add raisins, pineapple, celery, and marshmallows. In a small bowl, combine mayonnaise, sour half-and-half and cinnamon. Pour over salad and fold in carefully. Refrigerate covered. Before serving, sprinkle top with shredded coconut.

Notes: Sweet potatoes are often overlooked for salads and seem to be just a Thanksgiving staple. We enjoy this salad for the nutrition from the sweet potatoes as well as the tasty blend of flavors, much like the flavors in a traditional Thanksgiving sweet potato side dish, only chilled.

Number of servings: 6

Submitted By: Julie on Juneau
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