Try this Chilled Sweet Potato Salad W/sweet Pickles And recipe, or contribute your own.
Suggest a better descriptionIn a lg. pot of boiling water, cook the cubed sweet potatoes until they are tender but still offer some resistance when pierced with a fork, about 8 to 10 mins. Set aside to cool. In a small bowl, combine the sour cream, parsley, lemon juice, sugar, celery seed, dill, paprika, pepper, and salt; and mix. Combine sweet potatoes, celery, pickles, and onion. Add all but 2 tbsp of the sour cream dressing to the potato mixture and mix well. Cover and refrigerate overnight or at least until thoroughly chilled. Turn chilled salad out onto a bed of greens; spoon the reserved dressing over the top and serve. Yield - 4 to 6 servings. Source: TPA Trib (1/15/98) Posted to MM-Recipes Digest by "Robert Ellis"
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 96 | ||
Calories from Fat: 82 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 22.4mg | 7 % | |
Sodium 44.7mg | 2 % | |
Potassium 134.8mg | 4 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.5g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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