Macadamia Sweet Potato Salad
  • pounds sweet potatoes, peeled and cubed
  • 2 eggs; hard-boiled, cooled, peeled and chopped
  • 1cup fresh or frozen corn kernels, thawed
  • ½cup finely chopped sweet onion
  • 1 carrot, shredded
  • ¼teaspoon salt
  • ¼teaspoon pepper
  • ¼cup plus 2 tablespoons canola-based mayonnaiseor nondairy alternative, like Hampton Creek’s Just Mayo
  • 2tablespoons plain Greek yogurt
  • ½cup macadamia nuts, coarsely chopped
  1. Cook sweet potatoes in a pot of boiling water until tender, about 8 minutes. Drain and set aside to cool.
  2. In a large bowl, combine cooled sweet potatoes, eggs, corn, onion and carrot; season with salt and pepper.
  3. In a small bowl, combine mayonnaise and yogurt. Pour over sweet potato mixture and toss until coated. Sprinkle with macadamia nuts just before serving.
Recipe Notes
Nutrition Facts
Macadamia Sweet Potato Salad
Amount Per Serving
Calories 257 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 50mg 17%
Sodium 185mg 8%
Total Carbohydrates 24g 8%
Dietary Fiber 4g 16%
Sugars 6g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 cup): 257 cal, 17g fat (11g mono, 3g poly, 2g sat), 50mg chol, 185mg sodium, 24g carb (4g fiber, 6g sugars), 4g protein