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Sweet Potato Salad

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Ingredients
  Sweet potatoes 2 Medium
  Green pepper 1 Small, cut into 1 inch pieces
  Chopped green onions 2 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Tarragon vinegar 1⁄4 Cup (4 tbs)
  Honey 2 Teaspoon
  Water 1 Teaspoon
  Vegetable oil 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Dried whole oregano 1⁄8 Teaspoon
Directions

Wrap sweet potatoes in aluminum foil; prick several times with a fork.
Bake at 400° for 45 minutes or until potatoes are soft.
Chill thoroughly.
Peel and cube potatoes.
Combine potato, pepper, green onions, and pars ley in a bowl; toss gently.
Combine vinegar and next 5 ingredients in a jar.
Cover tightly, and shake vigorously to blend.
Pour vinegar mixture over potato mixture, and toss gently.
Cover and chill 3 hours.
Line a serving bowl with leaf lettuce, if desired.
Spoon potato mixture into bowl, using a slotted spoon.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Sweet Potato

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4.14
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 373 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.4%

Saturated Fat 0.79 g3.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 420.8 mg17.5%

Total Carbohydrates 75 g25%

Dietary Fiber 12.1 g48.4%

Sugars 23.4 g

Protein 6 g12.9%

Vitamin A 906.8% Vitamin C 169.2%

Calcium 15.1% Iron 21.8%

*Based on a 2000 Calorie diet

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Sweet Potato Salad Recipe