Picnic and potluck season has arrived! I wanted to take the traditional potato salad and turn it into something with a “Caribbean flair” as a good friend branded with her stamp of approval. Sweet potatoes are not just for Thanksgiving. This versatile root vegetable is rich in fiber, Vitamin C and Vitamin A. Add some fresh, garden-grown cilantro (if you have it), and you have one fresh, sun-kissed dish to add to the table. Enjoy!
Ingredients
- 2 lbs sweet potatoes
- 6 oz plain, nonfat Greek yogurt
- 2 Tbsp light mayo
- 1 orange, juiced and zested
- 1 ½ tsp cumin
- 1 tsp chili powder
- ½ small red onion, diced
- ½ cup fresh cilantro, chopped
- Freshly ground pepper
Directions
- Bring a large pot of salted water to a boil. Add the sweet potatoes and cook until fork-tender (about 20 minutes). Drain water and let cool.
- Peel potatoes, and cut into 1/2 –inch pieces.
- Meanwhile, in a large bowl, combine Greek yogurt, mayo, juice of one orange, orange zest, cumin, chili powder, red onion and cilantro. Add cooled sweet potatoes.
- Top with freshly ground pepper and more fresh cilantro, if desired.
- Chill until ready to serve.
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