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Curried Sweet Potato Salad

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ready in: 30-60 minutes
serves/makes:   8

recipe id: 7197
cook method: stovetop

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3 pounds sweet potatoes
1/2 cup plain nonfat yogurt
4 tablespoons reduced-calorie mayonnaise
4 tablespoons mango chutney, finely chopped
2 tablespoons frozen orange juice concentrate, thawed
2 teaspoons curry powder, to taste
1 teaspoon cumin
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 cups diced celery
2 tablespoons coarsely chopped pecans, toasted


Place the sweet potatoes in a large saucepan and add cold water to cover. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, 25 to 35 minutes. Drain in a colander and rinse under cold running water. Let stand until cool enough to handle.

In a salad bowl, blend the yogurt, mayonnaise, chutney, orange juice concentrate, curry powder, cumin, pepper and salt. Peel the sweet potatoes and cut into 1/2-inch chunks. Add to the dressing along with the celery and toss gently until well coated. Sprinkle with the pecans and serve.

Note: You have scaled this recipe to serve/make 8 (originally serves/makes 4). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly.

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204 calories, 4 grams fat, 40 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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