Ingredients:
- 2 tsp. Olive oil
- 3 large Sweet potatoes or yams, skin on, cut into ¾ inch cubes
- ½ cup non-fat Greek yogurt
- 1 Tbsp. Garam Masala paste
- 1 tsp. Dijon mustard
- 2 tsp. honey
- Salt & Pepper (to taste)
- ¼ of a large red onion, finely diced
- 1/3 cup dried cranberries
- ½ cup Cilantro, coarsely chopped
- 1/3 cup roughly chopped cashews, lightly toasted (optional)
Methods:
- Add 1 and 2 into a large bowl. Use your hands to toss and evenly coat the sweet potatoes before adding to a baking sheet in an even layer.
- Bake in pre-heated oven at 350 F for 20 minutes.
- Change the oven settings to 450 F and allow potatoes to become golden brown (~10-12 minutes).
- In a large bowl, whisk together 3-8.
- Combine the warm sweet potatoes with the dressing and gently toss until well combined.
- Chill in the refrigerator ~1 hour.
- Garnish with 9,10, and 11 (as desired) and serve.
- Makes 5-6 servings.
Discussion:
- Patak’s Garam Masala Curry paste is what we use for this recipe. You could substitute Garam Masala curry powder alternatively.
- This delicious salad pairs wonderfully with a mixed greens salad and a protein of your choosing on the barbeque. It tastes great the next day!
- For a larger serving, split the yield into 5 servings which will change the calories per serving to 210. The calories per serving below include the use of all garnishes (nuts, craisins, cilantro).
Nutrient Content Per serving:
Nutrition Facts Curried Sweet Potato Salad |
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6 Servings | ||
Amount Per Serving |
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Calories | 176.0 | |
Total Fat | 5.9 g | |
Saturated Fat | 1.0 g | |
Polyunsaturated Fat | 0.8 g | |
Monounsaturated Fat | 3.2 g | |
Cholesterol | 0.0 mg | |
Sodium | 59.6 mg | |
Potassium | 186.2 mg | |
Total Carbohydrate | 27.3 g | |
Dietary Fiber | 3.1 g | |
Sugars | 7.3 g | |
Protein | 4.4 g |