Sweet Potato Salad - Cook For Your Life- anti-cancer recipes

Sweet Potato Salad

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 11 ingredients
I’ve always preferred my potato salads made with vinaigrette instead of mayonnaise. This delicious tropical tasting sweet potato salad makes for a great change from salads made with white potatoes. It is also a...

Ingredients

  • 2 medium sweet potatoes, baked or boiled in their skins until just tender
  • 1 clove of garlic, cut in half (optional)
  • Grated peel of 2 limes
  • 2 to 3 tablespoons fresh lime juice
  • ¼ teaspoon ground cumin
  • Sea salt, to taste
  • 2 tablespoons finely chopped scallions
  • 1 teaspoon finely chopped jalapeño (optional)
  • 1 teaspoon Dijon mustard
  • cup extra virgin olive oil
  • 2 tablespoons chopped cilantro

Nutrition Facts

Calories

146 cals

Fat

12 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

9 g

Carbohydrates

10 g

Sugar

2 g

Fiber

2 g

Protein

1 g

Sodium

153 mg

Directions

  1. Rub the skin off the potatoes while they are still warm but not too hot to handle. Cut into chunks. Set aside.
  2. Rub the cut side of the garlic on the inside of a large ceramic bowl. Add the lime zest, lime juice, cumin, salt, scallions and jalapeño, if using. Stir to mix. Add the mustard and mix together well.
  3. With a whisk, beat the olive oil into the lime mixture a little at a time until the sauce has emulsified.
  4. Add the potatoes a few at a time to the dressing in the bowl, gently tossing them as you go until the potatoes are well covered in dressing. Add the cilantro just before serving.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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