Sweet Potato Salad

[Guest guest]

Sweet Potato Salad

 

2 pounds peeled, cubed sweet potatoes

2 Tbsp. lemon juice

1 cup Vegenaise

2 Tbsp. orange juice

1 Tbsp. honey (or alternative)

1 tsp. grated orange peel

½ tsp. ground ginger

¼ tsp. salt

1/8 tsp. ground nutmeg

1 cup diced celery

1/3 cup chopped dates

½ cup chopped pecans

1 can (11-1/4 ounces) mandarin oranges, drained

Lettuce leaves

 

Cook the potatoes until tender, about 5-8 minutes. Drain and toss with lemon

juice. In a large bowl, combine the Vegenaise, orange juice, honey (or

alternative), orange peel, ginger, salt, and nutmeg. Add in the warm

potatoes, celery and dates. Toss to coat well. Cover and chill, stir in the

pecans before serving