| 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 <jmca@ibm.net> on Sep 20, 1998,
converted by MM_Buster v2.0l.
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