Sweet Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup frozen orange juice concentrate, thawed*(don't use the entire can)1/2 cup water1.4 cup fresh lime juice1 Tbsp coconut rum+1½ tsp Dijon mustard3 medium sweet potatoes, baked and cubed**1 cup chopped Granny Smith apple½ cup chopped celery½ cup dried currants or golden raisins
Combine orange juice concentrate, water, lime juice, coconut rum, and Dijon mustard; mix well to blend. In a large bowl, combine potatoes, apples, celery and currants. Add orange juuice concentrate mixture to potato mixture and toss. Cover and chill several hours or overnight.
Makes 6 1-cup servings
+I used Bacardi Coconut Rum
*I used Minute Maid Light 50% calories less concentrate.
**To Bake Sweet Potatoes: Preheat oven to 450°F. Scrub potatoes, spray the skin lightly with cooking spray and bake uncovered for 35-45 minutes. Remove from oven and cool. Peel or cut skin off and cube potatoes before adding to salad.
Number of Servings: 6
Recipe submitted by SparkPeople user LADYPHOENIX61.
Makes 6 1-cup servings
+I used Bacardi Coconut Rum
*I used Minute Maid Light 50% calories less concentrate.
**To Bake Sweet Potatoes: Preheat oven to 450°F. Scrub potatoes, spray the skin lightly with cooking spray and bake uncovered for 35-45 minutes. Remove from oven and cool. Peel or cut skin off and cube potatoes before adding to salad.
Number of Servings: 6
Recipe submitted by SparkPeople user LADYPHOENIX61.
Nutritional Info Amount Per Serving
- Calories: 140.9
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 51.9 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 3.3 g
- Protein: 1.7 g
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