| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | And, Dishes, Salads, Side | 6 | Servings | |
INGREDIENTS
| 3 | Sweet potatoes, peeled and | |
| cubed | ||
| 1 | Granny Smith apple, cored | |
| and diced | ||
| 1 | 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 | T | Dijon mustard |
| 1 | T | 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 <jmca@ibm.net> on Sep 20, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”
Nutrition (calculated from recipe ingredients)
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Calories: 85
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 73.5mg
Potassium: 347.7mg
Carbohydrates: 20.8g
Fiber: <1g
Sugar: 17.1g
Protein: <1g