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Ingredients45 m servings
Original recipe yields 8 servings
- Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and cool. In a large bowl, combine the mayonnaise, orange juice, honey, orange peel, salt, ginger and nutmeg. Stir in the ham, celery, apricots and sweet potatoes.
- Stand pineapple upright and cut in half vertically, leaving the top attached. Remove fruit, leaving a 1/2-in. shell. Cut fruit into chunks; stir 1 cup into the salad (save remaining fruit for another use). Cover and refrigerate salad and shells for at least 4 hours. Just before serving, stir pecans into salad. Spoon into pineapple shells.
ReviewsRead all reviews 2
This is fantastic, there is a lot of flavor in this salad! I think it would works well on the South Beach diet too! p.s. 20 minutes was too long to cook the sweet potatoes. Also, you could u...