Golden Ambrosia Sweet Potato Salad Recipes

AMBROSIA SWEET POTATOES

Ambrosia Sweet Potatoes image

A VERY PRETTY DISH! All the right flavors which blend well with sweet potatoes. Easy to prepare. This recipe is from a local fund raiser cookbook and was submitted by Sudie Blanchard.

Provided by Seasoned Cook

Categories Yam/Sweet Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

6 cups sweet potatoes, cooked and sliced
1/2 orange
1/2 lemon
1 (9 ounce) can crushed pineapple, drained
3/4 cup brown sugar
1/2 cup butter, melted
1/2 cup shredded coconut
maraschino cherry (for decorating)

Steps:

Place sweet potatoes in a baking dish. Slice orange and lemon into thin slices.
Alternate layering slices on top of sweet potatoes.
Combine drained pineapple, brown sugar and melted butter. Pour mixture over sweet potatoes. Sprinkle with shredded coconut.
Decorate with cherries. Bake in a 350°F oven for 30 minutes.

Nutrition Facts : Calories 318.7, Fat 13.7, SaturatedFat 9.1, Cholesterol 30.5, Sodium 160.4, Carbohydrate 49.6, Fiber 4, Sugar 31.9, Protein 2.1

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

Ingredients

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.

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