Sweet Potato Salad
|Sweet orange potato||10 Ounce, peeled and cut into 3/4 inch thick slices (315 Gram)|
|White sweet potato||6 Ounce, peeled and cut into 3/4 inch thick slices (185 Gram)|
|Butter||2 Ounce (60 Gram)|
|Red onions||2 , finely sliced|
|Finely grated fresh ginger||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Low fat natural yogurt||6 1⁄2 Ounce (1 Cup, 200 Gram)|
|Chopped fresh dill||3 Tablespoon|
1. Boil, steam or microwave orange and white sweet potatoes until just tender. Drain and set aside to cool.
2. Melt butter in a frying pan over a medium heat, add onions, ginger, sugar and vinegar and cook, stirring, for 15 minutes or until onions starts to caramelise. Remove pan from heat and set aside to cool.
3. Place sweet potatoes, onion mixture, yogurt and dill in a bowl and toss to combine.