I hope everyone had a fun and safe Memorial Day.
Over the weekend I BBQ'd like many of you, and decided to make a Sweet Potato Salad to go with our meal. After viewing various recipes I came up with this one that turned out light and delicious. It was a nice twist on what typically is high in fat. I hope you like it.
Light & Healthy Sweet Potato Salad
serves 4-6
2 medium sweet potatoes, peeled and cubed into 1" cubes
1/3 cup nonfat plain yogurt
1 teaspoon agave nectar
1 red bell pepper, diced
2 scallions, thinly sliced
3 tablespoons fresh basil, chiffonade style*
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Instructions
Place sweet potato chunks in a medium saucepan and add cold water to cover. Bring to a boil and cook until tender, 8-10 minutes. Drain, run under cold water to cool, and drain again.
In a large bowl combine yogurt, agave nectar, bell pepper, scallions, basil, vinegar,salt and black pepper then blend together. Add sweet potato chunks and mix all ingredients together. Taste and adjust seasoning if necessary. Can be served at room temperature or chilled.
*Chiffonade - to cut the basil chiffonade style, simply layer basil leaves one on top of the other. Then roll like a cigar and slice into thin strips.
