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Baby spinach leaves with water droplets.

Sweet Potato Salad

If you like savory, starchy veggies, this recipe is for you. Recipe source: Greater Chicago Food Depository

Prep Time: 10 minutes Total Time: 55 minutes Cook Time: 45 minutes Servings: 8
Ingredients Click the play button next to each ingredient for How-To Videos
  • 1/2 cup light Mayonnaise
  • 3 Eggs
  • 1 tablespoon Yellow Mustard
  • 1/2 teaspoon Salt
  • 1 teaspoon ground Black Pepper
  • 1 teaspoon Lemon Juice
  • 2 large Sweet Potatoes
  • 1/2 cup Green Bell Pepper, diced
  • 1/4 cup Onion, minced
  • 1 stalk Celery, diced
  1. Preheat oven to 425⁰F. Wash and scrub sweet potatoes. Pierce in several places with a sharp knife.
  2. Roast the sweet potatoes until soft, about 45 minutes to an hour. You should be able to stick a fork in it and have the fork come out clean.
  3. Remove the potato from the skin. Cut up the sweet potato into small bite sizes.
  4. Meanwhile, place eggs in a pot and cover with cold water. Bring water to a boil. Cover, remove from heat and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool under cold water for 3 minutes.
  5. Peel and chop the eggs. Combine all the remaining ingredients with the eggs.
  6. Add the sweet potatoes and toss well to coat.  Place the potato salad in the refrigerator.
Nutrition Facts
Serving Size 1/2 cup % Daily Value
Calories 120
Fat 6 g 8%
Saturated Fat 1 g 5%
Cholesterol 66 mg 22%
Sodium 260 mg 11%
Total Carbohydrates 14 g 5%
Fiber 2 g 7%
Sugars 2 g
Protein 3 g 6%
Ingredient Nutrition Info

Sweet potatoes are a rich source of vitamin A, vitamin C, manganese and vitamin B6.

Bell peppers are a rich source of vitamin C and a moderate source of vitamin B6.

Onions are a good source of vitamin C and vitamin B6.

Celery is a rich source of vitamin K.

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