A delightful tropical-inspired salad combining sweet potatoes, mango, and a tangy dressing.
Peel and dice the sweet potatoes into bite-sized pieces.
Cut the sweet potatoes evenly to ensure they cook uniformly.
Boil the sweet potatoes in a large saucepan with water until tender, about 8-10 minutes.
Avoid overcooking the sweet potatoes to maintain their texture.
Drain the sweet potatoes and let them cool.
Spread the sweet potatoes on a tray to cool faster.
Dice the mango and celery, and chop the green onions.
Use a ripe mango for the best flavor.
In a small bowl, mix mayonnaise, orange juice, honey, ground ginger, and ground nutmeg.
Adjust the sweetness of the dressing to your taste by adding more honey if needed.
Combine the sweet potatoes, mango, celery, green onions, and pecans in a mixing bowl.
Gently toss the ingredients to avoid mashing the sweet potatoes.
Pour the dressing over the salad and toss gently to coat.
Ensure the dressing is evenly distributed for consistent flavor.
Serve immediately or chill in the refrigerator before serving.
Chilling the salad enhances the flavors and makes it more refreshing.
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