Curried Sweet Potato Salad
Instead of white potatoes and mayonnaise, this potato salad features sweet potatoes, pecans, and a spicy-sweet curried dressing.
  • 1-1/2 pounds sweet potatoes
  • 1/4 cup plain nonfat yogurt
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons mango chutney, finely chopped
  • 1 tablespoon frozen orange juice concentrate, thawed
  • 1 to 1-1/2 teaspoons curry powder, to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 cup diced celery
  • 1 tablespoon coarsely chopped pecans, toasted

1. Place sweet potatoes in a large saucepan and add cold water to cover. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork-tender, 25 to 35 minutes. Drain in a colander and rinse under cold running water. Let stand until cool enough to handle.

2. In a salad bowl, blend yogurt, mayonnaise, chutney, orange juice concentrate, curry powder, cumin, pepper, and salt.

3. Peel sweet potatoes and cut into 1/2-inch chunks. Add to dressing along with celery and toss gently until well coated. Sprinkle with pecans and serve.

Nutritional Information
Per serving: 208 calories, 3.7g total fat, 0.7g saturated fat, 0.7g monounsaturated fat, 2g polyunsaturated fat, 4.6g dietary fiber, 4g protein, 41g carbohydrate, 3mg cholesterol, 252mg sodium.
Good source of: beta-carotene, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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