Email to Becky      

Recipe Categories: Becky's HOME PAGEABM AllRecipes APPETIZERS AppleRecipes BEVERAGES BREAD BREAKFAST BreakfastBreadsandMuffins BreakfastBrunch BrowniesandBars ButtersandSpreads Cakes CAKESandPIES CampingRecipes CANDY CASSEROLES CheeseBalls Cheesecake Chicken CHOCOLATEFOODTOLIVEFOR COOKIES Crescent-Roll-Recipes CROCKPOT DehydratorRecipes DESSERTS Dips EGGS FasttoFixMainDish FISHandSEAFOOD FoodAllergyRecipes Frostings-Icings-Glazes-Etc FRUIT Ice-Cream-and-Frozen-Treats Kuchens LowSalt Main-Dish MEATS Microwave Muffins NotFixingAgain PASTA PiesandPieCrusts Popovers Potatoes POULTRY QuickBreads RecipesfromMysteries RICE SACOButtermilkPowderRecipes SALADandDRESSING Salads SANDWICHES SAUCES Scones SideDishes SNACKS SOUPSandSTEWS SubstitutionsandCopycats Tex-Mex Time-to-Grill Tips-Tricks-and-Helpful-Ideas ToTryFile VEGETABLES WokRecipes

Sweet Potato Salad




Source of Recipe


Glenda at Mimi's


Recipe Introduction


This sounds like a wonderful dish!


List of Ingredients






Louisiana Sweet Potato Salad

1 pound Sweet potatoes
3 stalks celery, chopped
1/2 cup coarsely chopped red onion
1 TBLS. minced parsley
1/4 cup dried cranberries
2 TBLS lemon juice
2 TBLS olive oil
1 handful chopped walnuts or pecans
salt to taste



Recipe





Preheat oven to 450 degrees.
Bake potatoes until tender (about 1 hour). Do not overbake; but they should feel slightly mushy. (Okay to use microwave)
Cool, peel, and cut into chunks.
In a large bowl, combine potatoes, celery, parsley, onion and cranberries.
In a small bowl, whisk together lemon juice and olive oil. Toss with potato mixture, and add nuts if desired. Salt to taste.