Indian-style sweet potato salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Sweet potatoes; peeled and cubed |
| 1 | large | Granny Smith apple; cored and diced |
| 1 | bunch | Green onions; chopped |
| ⅓ | cup | Red wine vinegar |
| ⅓ | cup | Fresh lime juice |
| ¼ | cup | Molasses |
| ¼ | cup | Ketchup; low sodium |
| 2 | tablespoons | Dijon mustard |
| 1 | tablespoon | Curry powder |
| ¼ | cup | Raisins |
| 1 | Jalapeno; minced | |
| ¼ | cup | Chopped fresh cilantro |
Directions
In a large pot, bring 2 quarts of water to a rapid boil over high heat.
Throw your sweet potatoes in and cook until they can be pierced fairly easily with a fork but still offer a good amount of resistance, 8 to 10 minutes. Drain the potatoes, rinse with cold water, and refrigerate until chilled, at least 30 minutes.
In a medium bowl, combine all the remaining ingredients, and mix well. Add the chilled sweet potatoes, toss well to coat, and serve.
Per serving: 170⅖ calories; ⅘ g fat (3.7% calories from fat); 2⅗ g protein; 41⅗ g carbohydrate; 0 mg cholesterol; 82 mg sodium Recipe by: License to Grill (Schlesinger & Willoughby), modified Posted to EAT-LF Digest by Joanne McAndrews <jmca@...> on Sep 20, 1998, converted by MM_Buster v2.0l.