Harvest Sweet Potato Salad

24 Portions

  • 1 Gallon Bright Harvest Center Cut Sweet Potatoes, Cut into quarters
  • 1 Quart Ham, cooked & cubed
  • 3 Cups Seedless Red Grapes
  • 3 Cups Chopped Green Pepper
  • 3 Cups Chopped Celery
  • 3 Cups Chopped Walnuts
  • 1 Cup Green Onion, thinly sliced
  • 1 1/2 Cups Plain Yogurt
  • 3/4 Cup Mayonnaise
  • 3/4 Cup Lemon Juice
  • 1/4 Cup Grated Lemon Peel
  • 2 Tbsp Ginger Root, fresh & grated
  • 2 tsp Salt
  • 1/4 tsp Pepper

Weights

  • 5 lbs Bright Harvest Center Cut Sweet Potatoes, Cut into quarters
  • 1 lb Ham, cooked & cubed
  • 1 lb Seedless Red Grapes
  • 12 oz Chopped Green Pepper
  • 3 Cups Chopped Celery
  • 3 Cups Chopped Walnuts
  • 1 Cup Green Onion, thinly sliced
  • 1 1/2 Cups Plain Yogurt
  • 3/4 Cup Mayonnaise
  • 3/4 Cup Lemon Juice
  • 1/4 Cup Grated Lemon Peel
  • 2 Tbsp Ginger Root, fresh & grated
  • 2 tsp Salt
  • 1/4 tsp Pepper

Method:

  1. COMBINE SWEET POTATOES, HAM, GRAPES, GREEN PEPPERS, CELERY, WALNUTS AND GREEN ONIONS IN A LARGE BOWL.
  2. COMBINE REMAINING INGREDIENTS; MIX WELL
  3. ADD DRESSING MIXTURE TO SWEET POTATO MIXTURE. MIX GENTLY BUT THOROUGHLY.
  4. REFRIGERATE ONE HOUR OR LONGER.

SERVING SIZE: ABOUT 1 1/3 CUPS