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In a large pot, bring 2 quarts of water to a rapid boil over high heat. Throw your sweet potatoes in and cook until they can be pierced fairly easily with a fork but still offer a good amount of resistance, 8 to 10 minutes. Drain the potatoes, rinse with cold water, and refrigerate until chilled, at least 30 minutes. In a medium bowl, combine all the remaining ingredients, and mix well. Add the chilled sweet potatoes, toss well to coat, and serve. Per serving: 170.4 calories; 0.8 g fat (3.7% calories from fat); 2.6 g protein; 41.6 g carbohydrate; 0 mg cholesterol; 82 mg sodium Recipe by: License to Grill (Schlesinger & Willoughby), modified Posted to EAT-LF Digest by Joanne McAndrews
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