Tropical Sweet Potato Salad Recipes

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THE BEST SWEET POTATO POTATO SALAD



The Best Sweet Potato Potato Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup chopped cornichons or relish
2 tablespoons whole-grain mustard
1 tablespoon honey
2 ribs celery, diced
Zest and juice from 1 lemon
1/2 small red onion, minced
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup white vinegar
1/2 cup mayonnaise
2 tablespoons minced fresh chives, plus more for garnish
2 tablespoons minced fresh parsley, plus more for garnish

Steps:

  • In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
  • Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
  • Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
  • Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

TROPICAL SWEET POTATO SALAD



Tropical Sweet Potato Salad image

I had an abundance of sweet potatoes, so I put them to work and came up with this sweet and spicy salad. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 12

3 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
1 medium mango, peeled and cut into 1/2-inch cubes
1 medium red onion, thinly sliced
Cooking spray
1-1/2 tablespoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup Miracle Whip
1/4 cup plain Greek yogurt
2 tablespoons thawed pineapple juice concentrate
2 serrano peppers, seeded and finely chopped, veins removed
Thinly sliced serrano pepper, optional

Steps:

  • Preheat oven to 350°. Place sweet potatoes, mango and onion in a single layer in 2 foil-lined 15x10x1-in. baking pans. Spritz with cooking spray; sprinkle with chili powder, salt and pepper. Bake, turning vegetables at least twice, until tender, 35-40 minutes; cool. Transfer to a large serving bowl., Combine Miracle Whip, yogurt, pineapple juice concentrate and serrano peppers. Fold into potato mixture. Refrigerate, covered, at least 1 hour. Serve cold. If desired, sprinkle with sliced serrano.

Nutrition Facts : Calories 240 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 317mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 7g fiber), Protein 4g protein.

CARIBBEAN SWEET POTATO SALAD



Caribbean Sweet Potato Salad image

This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don't have canola.

Provided by jessica

Categories     Salad     Vegetable Salad Recipes

Time 1h

Yield 5

Number Of Ingredients 13

1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
½ red onion, thinly sliced
¼ cup finely chopped peanuts

Steps:

  • Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
  • In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
  • Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 27.8 g, Fat 12.6 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 290.4 mg, Sugar 7.2 g

TROPICAL SWEET POTATO SALAD



Tropical Sweet Potato Salad image

A great choice instead of the traditional potato salad. The spices, pineapple, and toasted pecans provide the perfect complement to the naturally sweet yams.

Provided by weekend cooker

Categories     Yam/Sweet Potato

Time 28m

Yield 8 dishes, 8-10 serving(s)

Number Of Ingredients 12

2 lbs sweet potatoes, peeled and cubed (yams)
2 tablespoons lemon juice
1 cup celery, chopped
1 bunch green onion, sliced
1 (20 ounce) can pineapple chunks, drained
1/4 cup pecans, chopped
1/3 cup light mayonnaise
1 teaspoon orange rind, grated
2 tablespoons orange juice
1 tablespoon honey
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg

Steps:

  • In a large saucepan, cook sweet potatoes for 8-10 minutes in boiling water just until tender. Do not overcook.
  • Drain and toss with lemon juice, and set aside.
  • Add celery, green onions, pineapple chunks, and pecans.
  • In a small bowl, combine mayonnaise, orange rind, orange juice, ghoney, ginger, and salt.
  • Mix the mayonnaise dressing with sweet potato mixture, tossing gently.
  • Serve immediately, or cover and chill.

HAWAIIAN SWEET POTATO SALAD



Hawaiian Sweet Potato Salad image

This sounds so good to me, with bacon, pineapple, Dijon mustard and macadamia nuts for some of the ingredients. Don't want to lose this from "Soup to Nuts."

Provided by Oolala

Categories     Yam/Sweet Potato

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 ounces bacon, cut into 1/2 inch pieces
3 cups sweet potatoes, cooked and chopped
2 cups pineapple chunks
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons fresh lime juice
1/2 teaspoon pepper
1/2 cup macadamia nuts, chopped
lettuce leaf, to line serving bowl

Steps:

  • Fry bacon in skillet until crisp; drain.
  • Crumble bacon.
  • Mix the bacon with sweet potatoes and pineapple in a large bowl.
  • Combine mayonnaise, Dijon mustard, lime juice and pepper in a small bowl; mix well.
  • Add to sweet potato mixture; mix gently.
  • Stir in nuts.
  • Spoon into lettuce lined serving bowl and serve.

Nutrition Facts : Calories 660, Fat 48.4, SaturatedFat 12, Cholesterol 46.2, Sodium 780.9, Carbohydrate 50.3, Fiber 5.7, Sugar 25, Protein 10.5

TROPICAL SWEET POTATO CASSEROLE FOR OVEN OR SLOW COOKER



Tropical Sweet Potato Casserole for Oven or Slow Cooker image

Delicious sweet potato casserole with a tropical twist. It can be vegan-friendly and dairy-free if you use a dairy-free margarine. Lower in fat and calories than traditional sweet potato casseroles.

Provided by SouthernNerdMom

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

cooking spray
2 (29 ounce) cans sweet potatoes, drained
1 (20 ounce) can pineapple chunks, drained with juice reserved
1 (15 ounce) can mandarin oranges, drained
½ cup flaked coconut
2 tablespoons margarine
¾ cup packed brown sugar
1 tablespoon vanilla extract
2 tablespoons pumpkin pie spice, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.
  • Place sweet potatoes, pineapple, and mandarin oranges in 9x13-inch baking dish, sprinkle coconut on top.
  • Melt margarine in a small bowl in the microwave, about 10 seconds. Combine melted margarine, brown sugar, vanilla extract, 1 tablespoon pumpkin pie spice, and enough reserved pineapple juice to make 1 cup. Stir sauce until brown sugar is dissolved, about 1 minute. Drizzle sauce over sweet potato mixture, sprinkle remaining 1 tablespoon pumpkin pie spice on top.
  • Bake in the preheated oven until bubbling, about 1 hour.

Nutrition Facts : Calories 379 calories, Carbohydrate 82.7 g, Fat 4.6 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 161.8 mg, Sugar 47 g

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