| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 12 | servings | ||
INGREDIENTS
| 3 | lb | Sweet Potatoes; peeled and cut into 1-inch pieces |
| 6 | Sprigs fresh Mint | |
| 3 | c | Frozen Peas; thawed and drained |
| 10 | oz | Reduced-sodium; reduced-fat Ham, diced |
| 1 | lg | Red Onion; chopped |
| 2/3 | c | Plain Non-fat Yogurt |
| 1/3 | c | Low-fat Sour Cream |
| 3 | tb | Cider Vinegar |
| 3 | tb | Coarse-grained Mustard |
| Salt and freshly ground Black Pepper to taste |
INSTRUCTIONS
The Cook & Kitchen Staff will be offering you four different Thanksgiving Day Dinner menus during November and we've nearly finished with our second recipe collection featuring "Thanksgiving Day Dinner ~ Light" cooking. If you just can't bear to have sweet potatoes missing from your Thanksgiving Day Dinner fare, the Kitchen Staff recommends you prepare a new twist on an old favorite. Today's beta carotene-rich recipe still contains about 227 calories per serving, but it contains only 1 gram of saturated fat and 4 grams total fat. If time is of the essence, and it usually is when you're attempting to serve a dozen guests at your Thanksgiving Day Dinner, you can save time by preparing today's recipe one day in advance of your meal. Simply prepare as directed, then cover and refrigerate, making sure to remove your salad from the fridge in time to let it warm to room temperature before serving. Place the sweet potatoes and half the mint in a steamer basket and set in a large saucepan over about 1 inch of cold water. Cover the pan and bring the water to a boil over a moderately high heat setting. Steam the sweet potatoes about 15 minutes, or until tender. Add the peas and cook about 5 minutes longer. Drain well and transfer to a large serving bowl. Discard the mint. Add ham and onion, toss to combine. To prepare the dressing, combine the yogurt, sour cream, vinegar, mustard, salt, and pepper in a small mixing bowl. Finely chop remaining mint leaves and reserve. Pour the dressing over the sweet potato mixture and add the freshly chopped mint leaves. Toss to combine. Serve the sweet potato salad at room temperature now, or cover and refrigerate until ready to serve. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Nov 10, 1998, converted by MM_Buster v2.0l.
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