I hope everyone enjoyed a safe and pleasant Memorial Day weekend.
Over the holiday I fired up the grill like many of you and decided to make a lighter Sweet Potato Salad to accompany our meal. After reviewing several recipes, I developed this version that turned out fresh, flavorful, and much lower in fat than traditional potato salads. It was a bright, satisfying side that paired well with grilled food — I hope you enjoy it too.
Light & Healthy Sweet Potato Salad
Serves 4–6
Ingredients:
2 medium sweet potatoes, peeled and cut into 1″ cubes
1/3 cup nonfat plain yogurt
1 teaspoon agave nectar
1 red bell pepper, diced
2 scallions, thinly sliced
3 tablespoons fresh basil, chiffonade style*
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions:
1. Place the sweet potato cubes in a medium saucepan and add enough cold water to cover them. Bring to a boil, then simmer until tender when pierced with a fork, about 8–10 minutes. Drain and run under cold water to stop the cooking; drain again thoroughly.
2. In a large bowl, whisk together the nonfat yogurt and agave nectar until smooth. Stir in the diced red bell pepper, sliced scallions, chiffonade basil, red wine vinegar, salt, and black pepper.
3. Add the cooled sweet potato cubes to the bowl and gently fold to combine, being careful not to mash the potatoes. Taste and adjust seasoning as needed.
4. The salad can be served at room temperature or chilled. It holds well in the refrigerator for a day and makes a great make-ahead side for barbecues and gatherings.
*Chiffonade — To chiffonade basil, stack the leaves, roll them tightly like a cigar, then slice the roll into thin strips. This creates delicate ribbons of basil that distribute flavor evenly through the salad.