RECIPE: Sweet Potato Salad with Toasted Pecans

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Photo courtesy of Kim Galeaz

3 ½ pounds sweet potatoes, peeled and cut into 1-inch chunks

1 cup green onions, finely chopped

¾ cup white or sweet onion, finely chopped

¾ cup celery, diced

½ cup light mayonnaise

2-3 teaspoons orange zest

3-4 tablespoons 100% orange juice

1 ¼ teaspoons smoked paprika

¾ teaspoon ground cumin

½ teaspoon salt

½ teaspoon pepper

1 1/3 cups pecans, coarsely chopped and toasted


Place sweet potato chunks in a large pan and over completely with water. Bring to boil over high heat and cook until just tender, about 5-7 minutes. Drain potatoes and set aside to cool. When potatoes are room temperature or cool, place in a large bowl. Add both onions and celery. Toss lightly.
In a small bowl, whisk together mayonnaise, orange zest and juice, smoked paprika, cumin, salt and pepper. Pour over potato mixture and toss lightly to coat all pieces.
Stir in toasted pecans right before serving, as they tend to get soft. Refrigerate until serving time. Makes about 11 cups potato salad.
Recipe by culinary dietitian & nutritionist Kim Galeaz RDN CD