 | | Sweet Potato Salad |
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DRESSING
3/4 c. mayonnaise
3/4 c. plain low-fat yogurt
1-1/2 tbsp. curry powder
1/2 tsp. salt
2 1/2 lbs. sweet potatoes (about 7 med. sized), cooked, peeled, cooled, % 26 cut into 3/4 inch chunks (5-1/2 cups)
2 med. sized Granny Smith apples, cut in 1/2 inch pieces
1 (20 oz.) can juice packed pineapple tidbits, drained
1/2 c. raisins
Whisk dressing ingredients in large bowl. Add potatoes, apples, pineapple and raisins. Toss gently to mix and coat. Cover and chill at least 1 hour for flavors to develop, or up to 3 days. Makes 8 cups.
Sweet Potato Salad #2
2 lg. sweet potatoes
1 c. marshmallows
1/2 c. orange juice
1/2 tsp. grated orange rind
1 c. brown sugar
1 tbsp. flour
1/2 stick butter
1 tsp. allspice
1/2 c. pecans |
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| Instructions |
| Cook potatoes until tender, drain. Cut in cubes. Melt sugar and butter, add flour. Gradually add orange juice, rind and spice. Mix thoroughly with sweet potatoes, then add pecans, raisins and marshmallows. |
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