COLORFUL SWEET POTATO SALAD
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
4 tablespoons (tbs) olive oil
3 tbs lime juice
11/2 teaspoons (tsp) chili powder
1/2 cup fresh cilantro, finely chopped (or substitute parsley or another herb if you don’t like cilantro)
1 tsp ground cumin
1 medium-sized red bell pepper, seeded and cut into 1/4-inch chunks
1 bunch scallions, finely chopped
1 tsp salt
1 tsp freshly ground pepper
Place sweet potatoes in large saucepan and cover with water. Bring to boil and cook until just tender (7–10 minutes). Drain and transfer to large bowl.
While potatoes are cooking, make dressing: in small bowl, whisk together olive oil, lime juice, chili powder, cumin and cilantro.
Add red bell pepper and scallions to drained potatoes, and toss with dressing.
Add salt and pepper.
Serve warm, or refrigerate and bring to room temperature before serving.
Makes six servings.
Not only are sweet potatoes tasty, they are a healthier version to potatoes. They contain no saturated fats or cholesterol, are a rich source of dietary fiber, anti-oxidants, vitamins, and minerals!
(IDEA Health & Fitness Inc)