Recipe of the Month

July 2013: Sweet Potato Salad


This delicious sweet potato salad is the perfect side dish for a summer BBQ or as a refreshing snack. It is low in fat and packed with lots of nutrients and fiber.

Servings: 8


  • 5 cups peeled, cubed sweet potatoes
  • ½ cup chopped celery
  • ½ cup chopped red onion
  • ½ chopped red pepper
  • 3 tablespoons finely diced bread and butter pickles
  • ⅔ cup reduced fat or regular vegenaise
  • 1 tsp prepared yellow mustard
  • ½-1 tsp chili pepper
  • salt and pepper to taste


  1. Place the cubed, peeled sweet potatoes in a large pot of cool water; bring to a boil and cook for 3 – 5 minutes, or just until fork tender.
  2. Drain in a colander and rinse with cold water until they have cooled enough to handle.
  3. At this point, I drain them well and refrigerate for a couple of hours.
  4. In a large bowl, combine the remaining ingredients except the salt and pepper and mix well.
  5. Gently stir in the potatoes, then add salt and pepper to taste.
  6. Serve immediately (can be refrigerated before serving if desired).