| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | c | Water |
| 1 | lg | Sweet potato, peeled and shredded (about 1 pound) |
| 1 | Red Delicious apple, unpeeled and shredded | |
| 1/4 | c | Currants or golden raisins |
| 1/2 | c | Vanilla low-fat yogurt |
| 2 | tb | Orange juice |
| 1 | tb | Honey |
| Lettuce leaves | ||
| 1/2 | c | Chopped pecans, toasted |
INSTRUCTIONS
Hi everybody! I made this yesterday and it's delicious. I substituted dried cranberries (craisins) for the currants and all-natural no sugar added apricot jam for the honey. Also, I used the pecans right out of the bag, I didn't toast them. Oh, yeah, the recipe comes out of Southern Living magazine. Bring water up to a boil in a large saucepan; add sweet potato. Cover and cook 1 minute; drain immediately. Place sweet potato in ice water; let stand 5 minutes. Drain well, and pat dry with paper towels. Combine sweet potato and next 5 ingredients, tossing to coat. Cover and refrigerate 2 to 3 hours. To serve, spoon onto lettuce leaves, and sprinkle with pecans. Yield: 4 to 6 servings. Posted to TNT - Prodigy's Recipe Exchange Newsletter by risha@erols.com on Jul 1, 1997
A Message from our Provider:
“Love – a gift from God”