| Sweet Potato Salad | |
| While many Americans only know sweet potatoes as part of a gooey, rich casserole, they are so rich in flavor and natural sweetness that they don't have to be candied or buttered to taste good. Even simple, unadorned baked sweet potatoes can be delicious, since the high oven temperature concentrates their natural sweetness. After you bake them, try them as part of this sweet potato salad - good any time of the year. | |
| Ingredients: | |
| Instructions: Preheat oven to 400 degrees. Scrub sweet potatoes and pierce all over with fork. Bake until soft, about 1 hour. While potatoes are baking, prepare dressing. Make dressing by mixing together yogurt, cilantro, shallots and lime juice. Add salt to taste. Chill at least an hour before using to dress salad. When sweet potatoes are baked, cool, peel and cut in 1/2-inch cubes. Place in large bowl and mix in salt and pepper to taste. Mix potatoes with bell pepper, celery and chiles. Mix dressing into potato salad. Serve warm or chilled. | |
| Nutritional Information: Serves 8. Per serving: 237 calories, less than 1 g. total fat (less than 1 g. saturated fat), 55 g. carbohydrate, 6 g. protein, 7 g. dietary fiber, 56 mg. sodium. |
