Southwestern Sweet Potato Salad Try this colorful and flavorful variation on potato salad this fall. Include it in your Thanksgiving meal as an alternative to candied sweet potatoes with their added sugar and fat. It will give your meal an unexpected twist while using seasonal ingredients that are familiar. Ingredients:
2 pounds sweet potatoes, peeled and cut into 1-inch pieces (2-3 large)
2 tsp ground cumin
½ tsp salt
2 Tbsp extra virgin olive oil
2 Tbsp freshly squeezed lime juice
¼ tsp hot pepper sauce
½ large red bell pepper, finely chopped
½ cup thinly sliced green onions
¼ cup chopped fresh cilantro
Salt & fresh ground pepper to taste
Put the potatoes in a large pot and cover them with cold water. Set the pot over medium high heat and bring to a boil, then cook until tender, 10 to 12 minutes.
Drain the potatoes and then let them cool completely.
While the potatoes are cooking, prepare the dressing: In a small bowl, whisk together the cumin, salt, oil, lime juice and hot pepper sauce.
In a large bowl, combine the cooled sweet potatoes, red bell pepper, green onions, and cilantro.
Add the dressing and gently toss everything together until well blended.
Season to taste with salt and pepper and toss again gently.
Makes: 8 servings (serving size: ½ cup)
Per serving: 128 Calories,4 g fat; 22 g carbohydrates, 4 g fiber, 2 g protein,