Baked Sweet Potatoe Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Baked Sweet Potatoe Salad calories by ingredient
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Number of Servings: 6


    21/2 pounds sweet potatoes
    1 red bell pepper
    3 celery stalks (1 cup chopped)
    1/4 red onion

    1 cup cilantro lime yogurt dressing:
    1 cup nonfat yogurt
    1 tablespoon fresh cilantro
    1 tablespoon minced chives
    2 teaspoons fresh lime juice
    salt 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.

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