Tasty Thursday

In the mood to shake things up a little this Thanksgiving? Try this easy and fantastic recipe from Family Dinners by Janet Peterson. It's a great substitute for the usual sweet potato or yam dishes that appear year after year, and it tastes better when made the night before! 

Sweet Potato Salad
Who says potato salad has to be made with white potatoes?

4 to 5 sweet potatoes or yams
1 cup sliced celery
2 tablespoons sliced green onions
2 tablespoons sweet pickle relish
1 teaspoon salt
1/4 cup mayonnaise
1/4 cup sour cream
1/2 to 3/4 cup pecan halves, toasted

Cook sweet potatoes or yams in a large pan of water until tender, about 25 to 30 minutes. Drain and cool. Peel sweet potatoes or yams and cut into 1-inch cubes.

In a medium bowl, combine celery, green onions, relish, salt, mayonnaise, and sour cream. Toss with sweet potatoes or yams to coat. Cover and chill at least 2 hours or overnight. Add pecans just before serving. Serves 6 to 8.

Time Saver: Toast nuts, such as almonds and pecans, in the microwave. Place nuts in a glass bowl and microwave, uncovered, on high for 2 minutes. Stir and microwave 1 minute more.

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