Roasted Sweet Potato Salad
- Number of Servings: 8
Ingredients
3 lb (1.5 kg) sweet potatoes (about 5 potatoes), well washed and cut in 0.5 inch (1 cm) chunks3 tbsp (45 ml) vegetable oil0.5 tsp (2 ml) each salt and pepper2 cups (500 ml) lightly packed whole basil leaves0.5 cup (125 ml) thinly sliced red onion3 tbsp (45 ml) plain yogurt2 tbsp (30 ml) light mayonnaise2 tsp (10 ml) each lemon juice and Dijon mustard2 coves garlic, minced
Preheat oven to 425F (220C). Toss potatoes with oil, salt and pepper. Place potatoes on a large baking sheet lined with patchment paper. Bake, turning every 15 minutes, for 1 hour or until tender and golden. Cool slightly.
Place potatoes in a large bowl with basil and red onion. In a small mixing bowl, stir together yogurt, mayonnaise, lemon juice, mustard and garlic. Gently toss dressing with potatoes and serve immediately or cover and refrigerate up to 2 days. Stir well before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user PETER.TY.YU.
Place potatoes in a large bowl with basil and red onion. In a small mixing bowl, stir together yogurt, mayonnaise, lemon juice, mustard and garlic. Gently toss dressing with potatoes and serve immediately or cover and refrigerate up to 2 days. Stir well before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user PETER.TY.YU.
Nutritional Info Amount Per Serving
- Calories: 138.2
- Total Fat: 6.9 g
- Cholesterol: 1.8 mg
- Sodium: 234.1 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 2.8 g
- Protein: 2.2 g
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