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Sweet Potato Salad

Barbecue.Master's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Barbecue
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
4 Minutes
Cook Time: 
6 Minutes
Ready In: 
10 Minutes
Servings: 
4

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