The old potato salad gets a sweet, and healthy, update in this Sweet Potato Salad Recipe. This chilled salad, with raisins and pecans, is perfect for holiday gatherings and makes a great side dish for Easter dinner.
6 cup fresh sweet potatoes, peeled and cubed
1 cup mayonnaise
1/2 cup brown sugar, firmly packed
1 cup pecans, toasted and chopped
1/2 cup raisins
Cover the potatoes in water in a pot.
Bring to a boil over medium heat, then reduce and simmer until fork tender (about 10 minutes).
Drain and cool for 5 minutes.
Combine mayonnaise and brown sugar in a large bowl.
Fold in pecans and raisins.
Add the cooled potato cubes to the mixture and stir, coating the potatoes.
Cover and chill at least an hour before serving.