Curried Sweet Potato Salad

The perfect combination of spicy and sweet.

February 4, 2013

Put an end to those erratic blood sugar levels. Sweet potatoes are rich in complex carbohydrates and fiber, which will help your body maintain stable stores of energy.

Serves: 6
Prep: 20 min
Cook: 14 min
Total: 34 min

  • 2 pounds sweet potatoes, peeled and cut into rough 3/4" chunks
  • 3 tablespoons pecans
  • 1/2 cup fat-free plain yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons brown sugar
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon salt
  • 1 cup juice-packed canned pineapple tidbits, drained
  • 3 scallions, sliced

1. Place the sweet potatoes in a large saucepan and barely cover with cold water. Cover and bring to a boil over high heat. Reduce the heat to low, and simmer, covered, for 10 to 12 minutes, or until tender. Drain and let cool.


2. Meanwhile, cook the pecans in a small nonstick skillet over medium heat, stirring often, for 3 to 4 minutes, or until lightly toasted. Tip onto a plate and let cool. Chop coarsely.

3. In a salad bowl, whisk the yogurt, mayonnaise, sugar, curry powder, and salt until well blended. Add the pineapple, scallions, and sweet potatoes. Mix gently with a rubber spatula. Sprinkle with the toasted pecans and serve immediately, or cover and chill until ready to serve.

Nutritional Facts per serving
Calories     223.9 cal
Fat     4.3 g
Saturated fat     0.6 g
Cholesterol     2.1 mg
Sodium     185.9 mg
Carbohydrates     44.5 g
Total sugars     18.2 g
Dietary fiber     5.5 g
Protein     3.9 g

Courtesy of the Rodale Healthy Recipe Finder.

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