University of Illinois Extension

Chilled Sweet Potato Salad with Coconut, Currants & Pecans

This salad can be made the night before, which is one less item to prepare on the day of your feast. Add additional sugar for sweeter potatoes.

6 medium sweet potatoes (about 3 pounds) scrubbed, unpeeled
Water to cover by 2 inches
1/2 cup sugar
1/2 cup brown sugar
1 cup shredded coconut
1/2 cup finely chopped pecans
1/2 cup currants or raisins
1/2 stick butter, optional

1. Put potatoes in a large pot, add water, and bring to a boil. Reduce the heat, partially cover the pot, and simmer for about 30 to 40 minutes or until potatoes are just tender. Check each potato.

2. Remove the potatoes from the water and when cooled enough to handle, peel. Cut into small pieces and place in a large bowl.

3. Add sugars, coconut, pecans, currents, and butter. Mash with a potato masher until well blended. Will be slightly lumpy. Chill 3 to 4 hours or overnight.

Nutrition Facts per serving: 15 servings per recipe; ½ cup serving size; 210 calories (70 calories from fat) 8 g total fat; 10mg cholesterol; 55mg sodium; 35g carbohydrate; 4g dietary fiber; 2g protein