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Curried Sweet Potato Salad

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Shake up your summer menu with this salad that keeps prep simple but goes beyond simple taste. From Prevention® Healthy Cooking.

Curried Sweet Potato Salad

  • Prep Time 20 min
  • Total 25 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 2 lb sweet potatoes, peeled and cut into 3/4-inch chunks
  • 3 tablespoons chopped pecans
  • 1/2 cup Yoplait® Original fat-free plain yogurt
  • 2 tablespoons light mayonnaise
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon salt
  • 1 cup canned pineapple tidbits in juice, drained
  • 3 green onions, sliced

Instructions

  • Step 
    1
    In large saucepan, cover sweet potatoes with cold water. Cover and heat to boiling. Reduce heat; simmer, covered, 10 to 12 minutes or until tender. Drain; let cool.
  • Step 
    2
    Meanwhile, in small nonstick skillet, toast pecans over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate; let cool.
  • Step 
    3
    In large salad bowl, whisk together yogurt, mayonnaise, brown sugar, curry powder and salt. Gently stir in pineapple, green onions and sweet potatoes. Sprinkle with toasted pecans. Serve immediately or cover and chill until ready to serve.

Nutrition

190 Calories
4 1/2g Total Fat
3g Protein
34g Total Carbohydrate
15g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
500mg
14%
Total Carbohydrate
34g
11%
Dietary Fiber
4g
17%
Sugars
15g
Protein
3g
% Daily Value*:
Vitamin A
310%
310%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

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