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Sweet Potato Salad

Serve Sweet Potato Salad with sliced ham and corn muffins.

8 servings

• 4 pre-cooked, refrigerated medium sweet potatoes, about 6 to 8 ounces each
  (see "How to Cook", below)
• 4 green onions (for about 2/3 cup sliced)
• 2 ribs celery (for about 3/4 cup diced)
• 1/4 cup olive oil
• Juice of 1/2 lemon
• Juice of 1/2 orange, or 3 tablespoons breakfast-style orange juice
• 1 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon seasoning salt, such as Lawry's
• 1/3 teaspoon black pepper
• Slow-Baked Sweet Potatoes

Serve at once or refrigerate in an airtight container or zipper-top bag for up to 8 days.

Makes enough for 1 batch of Sweet Potato Salad

How to cook Sweet Potatoes

4 medium-size sweet potatoes, about 6 to 8 ounces each (see note)

Rinse and dry the sweet potatoes. Place them in a 4-quart or larger slow-cooker. Cover and cook on low until the potatoes are tender when pierced with a knife, 8 to 10 hours.

Alternate oven-cooking method: Place rinsed and dried sweet potatoes (unpeeled) on a heavy cookie sheet or other flat baking pan lined with aluminum foil and bake in a 400-degree oven until tender when pierced with a knife, about 30 to 50 minutes, depending on their size.

Notes: Be sure to use a sweet potato (which may be labeled a yam) that has an orange or purple skin and orange flesh.

This recipe was tested in a Rival brand Crock Pot. Cooking times for other brands may vary slightly. You can cook as many potatoes at once as will fit in your slow-cooker with the lid on.

Start to finish: 3 minutes preparation, plus 8 to 10 hours unattended slow-cooker time

Per potato: 164 calories (1 percent from fat), trace amount fat (0 g saturated), 0 mg cholesterol, 3 g protein, 39 g carbohydrates, 5 g dietary fiber, 16 mg sodium.

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