Venango County Recipe of the Day: Pecan Sweet Potato Salad

| September 1, 2017

A tasty side dish! Sponsored by Franklin-Oil Region Credit Union.

Pecan Sweet Potato Salad

Ingredients

7 large sweet potatoes (about 5 pounds), peeled and cut into 1″ cubes
4 celery ribs, chopped
2 green onions, thinly sliced
1 cup fat-free mayonnaise
1/2 cup reduced-fat sour cream
2/3 cup chopped pecans, toasted

Directions

~Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes (or just until tender). Drain. Transfer to a large bowl; cool to room temperature, then stir in celery and green onions.

~In a small bowl, combine mayonnaise and sour cream. Gently stir into potato mixture. Cover and refrigerate overnight. Just before serving, sprinkle with pecans.

~Makes 12 servings.

Venango County Recipe of the Day is Sponsored by Franklin-Oil Region Credit Union.

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Category: Local News, News, Recipes, Sides