| Crunchy Sweet Potato Salad |
Recipe Type: Side Dish
- 3 Southern Sweet Potatoes, Peeled and Cut Into Cubes
- 2 Celery Ribs, Chopped
- 1 Green Onion, Thinly Sliced
- 1/2 Cup Mayonnaise
- 1/4 Cup Hood Sour Cream
- 1/2 Cup Chopped Pecans, Toasted
- Take the sweet potatoes and place in a Dutch oven. Cover completely with water.
- Bring to a boil. Reduce heat and put cover.
- Let the potatoes cook for about 10 to 15 minutes (or until they become tender). Drain and transfer the potatoes to a large bowl.
- Let cool to room temperature. Add the celery and green onion to the bowl. Stir together.
- In a separate bowl, mix together the mayonnaise and sour cream.
- Gradually add to the potato mixture while stirring. Cover the bowl and refrigerate for a few hours.
- When you’re ready to serve, sprinkle pecans on top.
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