| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Salads, And, Side, Dishes | 6 | servings | |
INGREDIENTS
| 3 | md | Sweet potatoes; peeled and cubed |
| 1 | lg | Granny Smith apple; cored and diced |
| 1 | bn | Green onions; chopped |
| 1/3 | c | Red wine vinegar |
| 1/3 | c | Fresh lime juice |
| 1/4 | c | Molasses |
| 1/4 | c | Ketchup; low sodium |
| 2 | tb | Dijon mustard |
| 1 | tb | Curry powder |
| 1/4 | c | Raisins |
| 1 | Jalapeno; minced | |
| 1/4 | c | Chopped fresh cilantro |
INSTRUCTIONS
In a large pot, bring 2 quarts of water to a rapid boil over high heat. Throw your sweet potatoes in and cook until they can be pierced fairly easily with a fork but still offer a good amount of resistance, 8 to 10 minutes. Drain the potatoes, rinse with cold water, and refrigerate until chilled, at least 30 minutes. In a medium bowl, combine all the remaining ingredients, and mix well. Add the chilled sweet potatoes, toss well to coat, and serve. Per serving: 170.4 calories; 0.8 g fat (3.7% calories from fat); 2.6 g protein; 41.6 g carbohydrate; 0 mg cholesterol; 82 mg sodium Recipe by: License to Grill (Schlesinger & Willoughby), modified Posted to EAT-LF Digest by Joanne McAndrews <[email protected]> on Sep 20, 1998, converted by MM_Buster v2.0l.
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