We’d either do take-out or cook and dine at home. Valentine’s Day falls smack-dab in the middle of a highly germ-rife time of year. I began collecting recipes for a dine-at-home Valentine meal for 2013.
As I searched for a salad, I couldn’t pass up this one: Sweet Potato Fruit Salad. I never had encountered the idea of adding cooked, cubed sweet potatoes to a standard fruit (ambrosia-type) salad. This recipe was featured on an old calendar that I recently had been given.
The tossed items are ensconced in a beautiful cinnamon/brown-sugar/sour cream dressing. This menu item was a true love gift for Hubby, who adores sweet potatoes and would be happy to have them added to most anything served.
Sweet Potato Fruit Salad
3 medium sweet potatoes, cooked, peeled, and cut into 1/2-inch cubes
2 bananas, sliced
2 apples, dced
1 (8-ounce) can crushed pineapple, drained and juice reserved
1 1/2 pounds (2 cups) seedless grapes, cut in half
2 oranges, sectioned
1 (3 1/2-ounce) can coconut
1 (8-ounce) carton dairy sour cream (I used fat-free)
3-4 tablespoons brown sugar
1/4 to 1/2 teaspoon cinnamon
Combine first 7 ingredients except reserved juice; toss gently. Set aside. Combine sour cream, brown sugar, and cinnamon. Add 1 to 2 tablespoons reserved juice to reach desired serving consistency for dressing. Serve over salad. Chill until time to serve. Makes 10 servings. (Source: Texas Utilities Electric Company calendar, 1986)