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.

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