Easter Salad


6 C fresh sweet potatoes, peeled and cubed
1 C mayonnaise
1/2 C brown sugar, firmly packed
1 C pecans, toasted and chopped
1/2 C raisins


Place the cubed potatoes into a large saucepan. Completely cover the potatoes with water. Place the pan over medium heat and bring the water to a brisk steady boil. Reduce the heat to low and simmer the potatoes for 10 minutes or until the potatoes are fork tender. Drain the potatoes well and allow them to cool for about 5 minutes.

Put the mayonnaise into a small mixing bowl. Dump the brown sugar in with the mayonnaise and stir until well combined. Fold in the pecans and raisins until well coated. Place the potatoes into a serving bowl. Add the mayonnaise mixture and stir to coat the potatoes well. Cover the bowl and chill in the refrigerator at least one hour before serving.

Serves:  8

If you can’t find toasted pecans at your local supermarket you can toast them yourself pretty easy.  Heat the oven to 350 degrees.  Place the pecans (pecan halves work best) in a single layer on a rimmed baking sheet. Place the pecans in the oven for about 6 minutes, stirring them often, until the pecans are nice golden brown.  Allow them to cool enough to work with.  Use a sharp knife or a chopper to chop the nuts to desired size.

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