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Name: Indian-Style Sweet Potato Salad
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 lg Granny Smith apple; cored; 1/4 c Ketchup; low sodium; 2 tb Dijon mustard; 1 bn Green Onions chopped; 1/4 c Raisins; 1/3 c Red wine vinegar; 1 tb Curry powder; 1 Jalapeno; minced; 1/4 c Molasses; 1/4 c Fresh Cilantro chopped; 3 md Sweet potatoes; peeled and; 1/3 c Fresh lime juice

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INGREDIENTS

1 lg Granny Smith apple; cored
1/4 c Ketchup; low sodium
2 tb Dijon mustard
1 bn Green Onions ; chopped
1/4 c Raisins
1/3 c Red wine vinegar
1 tb Curry powder
1 Jalapeno; minced
1/4 c Molasses
1/4 c Fresh Cilantro ; chopped
3 md Sweet potatoes; peeled and
1/3 c Fresh lime juice

Servings

INSTRUCTIONS

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 on Sep 20, 1998,

NOTES

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Indian-Style Sweet Potato Salad

1 lg Granny Smith apple; cored 
1/4 c Ketchup; low sodium 
2 tb Dijon mustard 
1 bn Green Onions chopped
1/4 c Raisins 
1/3 c Red wine vinegar 
1 tb Curry powder 
1  Jalapeno; minced 
1/4 c Molasses 
1/4 c Fresh Cilantro chopped
3 md Sweet potatoes; peeled and 
1/3 c Fresh lime juice

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 <jmca@ibm.net> on Sep 20, 1998,

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Nutrition

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Serving Size: 1 Serving (85g)
Recipe Makes: 6 servings

Calories: 82
Calories from Fat: 5 (6%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 127.6mg		4 %
Potassium 337.6mg		9 %
Total Carbohydrate 18.6g		5 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 17.1g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 82

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