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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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Your rating: None
4.040625
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 276 Calories from Fat 109

% Daily Value*

Total Fat 12 g19.1%

Saturated Fat 7.8 g38.9%

Trans Fat 0 g

Cholesterol 33.2 mg11.1%

Sodium 103.8 mg4.3%

Total Carbohydrates 37 g12.3%

Dietary Fiber 5 g19.8%

Sugars 16.2 g

Protein 5 g10.8%

Vitamin A 346.6% Vitamin C 27.7%

Calcium 15.8% Iron 8.4%

*Based on a 2000 Calorie diet

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Sweet Potato Salad Recipe