Sweet Potato-Orange Salad

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Credit: Roberta L. Duyff, MS, RDN, FAND, CFCS
Chef & Child Ingredient of the Month, November 2014

From the Chef

“Toast the pecans in a small, heavy dry skillet over medium heat, shaking the skillet frequently for 1 to 2 minutes, to release the flavorful oils.”


3 medium (about 1 pound) sweet potatoes, peeled, cut in ½-inch cubes
¼ cup water
1 (11-ounce) can mandarin oranges, drained
½ cup thinly-sliced celery
½ cup chopped green or red bell pepper
½ cup dried cranberries
2 medium green onions, chopped
2 teaspoons grated peeled ginger root
¼ cup light honey mustard dressing
¼ teaspoon kosher salt
? teaspoon freshly-ground black pepper
½ cup chopped pecans, toasted


1. Place the sweet potatoes in a microwave-safe container; add water. Cover; microwave on medium-high for 8 to 10 minutes until the sweet potatoes are fork-tender, not mushy. Drain; chill.

2. Meanwhile, put the mandarin oranges, celery, bell pepper, cranberries, green onions and ginger root in a medium bowl. Add the sweet potatoes; toss gently.

3. Pour the honey-mustard dressing over the sweet potato mixture. Gently combine, coating the ingredients with dressing. Season with salt and pepper.

4. Just before serving, mix in the pecans.


8 ¾-cup servings


Chef & Child, Salad, Vegetarian

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Association of Nutrition & Foodservice Professionals