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Sweet Potato Pecan Salad


  • 8

Submitted by Barbara Day, M.S., R.D.


  • 4 small sweet potatoes
  • ¼ cup light mayonnaise
  • 1 tbsp yellow mustard
  • 4 celery stalks, sliced ¼-inch thick
  • 1 small red bell pepper, diced cut into ¼-inch pieces
  • 1 cup fresh or canned pineapple (drained)
  • 2 scallions, finely chopped
  • Salt and pepper to taste
  • ¼ cup coarsely chopped toasted pecans (you can also use walnuts)
  • Garnish with chopped fresh chives (optional)
  • Lay on bed of Romaine lettuce or spinach (optional)



I love sweet potatoes because they are rich in dietary fiber, vitamin A, vitamin C and loaded with carotenoids which are powerful antioxidants which help decrease our risk of both cancer and heart disease and also helps to boost our immune system as well.

Per Serving:  156 calories, 2 grams protein, 8 grams of fat, 20 grams of CHO, 4 grams of fiber,  128 mg sodium.





Preheat oven to 400 degrees. Wrap each sweet potato in foil and bake for 1 hour. (You can also microwave the sweet potato.) Let cook without wrap. Cut into ¾-inch cubes. In a large bowl, mix mayonnaise and mustard. Add sweet potatoes, celery, red pepper, pineapple and scallions. Toss gently. Season to taste with salt & pepper. Cover and refrigerate about 1 hour. Stir in pecans and sprinkle with chives if desired.


Shopping List

small sweet potatoes

light mayonnaise

yellow mustard

celery stalks

1 small red bell pepper

fresh or canned unsweetened pineapple

2 scallions

chopped pecans

fresh chives (optional)







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