Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

A nice fall salad; getting ready for tailgating season.

Ingredients Nutrition


  1. Preheat oven to 400°; scrub the potatoes but do not peel; prick in several places with the tines of a fork.
  2. Bake just until tender when pierced with a fork (30 minutes, about); let cool completely, then peel them and cut into ½-inch cubes; place cubes in a large bowl.
  3. Dressing: combine all the dressing ingredients in a blender or food processor; process for 30 seconds (you should have about 1 cup of dressing).
  4. Add the turkey, celery, and from ¾ to 1 cup of the dressing to the cubed sweet potatoes; toss gently.
  5. Cover and chill until cold, up to 1 day.
  6. Just before serving, add in the pecans and parsley; toss well; serve cold.