Baked Sweet Potatoe Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
21/2 pounds sweet potatoes1 red bell pepper3 celery stalks (1 cup chopped)1/4 red onion1 cup cilantro lime yogurt dressing:1 cup nonfat yogurt1 tablespoon fresh cilantro1 tablespoon minced chives2 teaspoons fresh lime juicesalt to taste
Serves 6
Preheat oven to 400.
Wash the sweet potatoes, pierce them in several places with a fork or paring knife, and bake them until soft, 40 to 50 min. Meanwhile, prepare the cilantro lime yogurt. (in a small bowl, combine yogurt, cilantro, chives, and lime juice. Add salt to taste. Set aside for at least 1 hour to allow the flavors to meld. Store refrigerated in a covered container, it will keep up to 4 days).
While the dressing chills, seed and chop the bell pepper, chop the celery, thinly slice the red onion,. Place all of the prepared ingredients in a large bowl and set aside.
Remove the baked sweet potatoes from the oven, and when they are cool enough to handle, peel an cube them. Add them to the bowl and gently toss with the other ingredients. Carefully stir in the dressing. Serve warm, at room temperature, or chilled.
Number of Servings: 6
Recipe submitted by SparkPeople user KOALA321.
Preheat oven to 400.
Wash the sweet potatoes, pierce them in several places with a fork or paring knife, and bake them until soft, 40 to 50 min. Meanwhile, prepare the cilantro lime yogurt. (in a small bowl, combine yogurt, cilantro, chives, and lime juice. Add salt to taste. Set aside for at least 1 hour to allow the flavors to meld. Store refrigerated in a covered container, it will keep up to 4 days).
While the dressing chills, seed and chop the bell pepper, chop the celery, thinly slice the red onion,. Place all of the prepared ingredients in a large bowl and set aside.
Remove the baked sweet potatoes from the oven, and when they are cool enough to handle, peel an cube them. Add them to the bowl and gently toss with the other ingredients. Carefully stir in the dressing. Serve warm, at room temperature, or chilled.
Number of Servings: 6
Recipe submitted by SparkPeople user KOALA321.
Nutritional Info Amount Per Serving
- Calories: 53.0
- Total Fat: 0.1 g
- Cholesterol: 0.8 mg
- Sodium: 74.8 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.8 g
- Protein: 2.5 g
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