Baked Sweet Potato Salad

6 servings

• 2 1/2 pounds (medium sized) sweet potatoes
• 1 red bell pepper
• 3 stalks celery, (about 1 cup chopped)
• 1/4 red onion, thinly sliced
•    Cilantro Lime Yogurt Dressing (below)

Preheat oven to 325°. Wash the sweet potatoes then dry with a paper towel. Pierce the skin a couple of times with a fork to allow steam to escape and prevent possible bursting in oven. Place potatoes on a baking sheet in a single layer and bake for 45 to 50 minutes (depending on the size of the potato). Test potato for doneness by squeezing gently...if done the potato will be slightly soft and the skin will be nicely crusty (If you overcook them, they will only be good for mashing).

Meanwhile, prepare the dressing and store in the refrigerator. While the dressing chills, seed and chop the red bell pepper, chop the celery, thinly slice the 1/4 red onion. Place all the prepared ingredients in a large bowl and set aside.

Remove the baked sweet potatoes from the oven, and when they are cool enough to handle, peel and cube them. Add them to the bowl and gently toss with the other ingredients. Carefully stir in the dressing. Serve warm, room temperature, or chilled

Cilantro Lime Yogurt Dressing

• 1 cup nonfat yogurt
• 1 Tablespoon minced fresh cilantro
• 1 Tablespoon minced scallions
• 2 teaspoons fresh lime juice
•    salt, to taste

In a small bowl, combine the yogurt, cilantro, scallions, and lime juice. Add salt to taste. Set aside for at least an hour to allow flavors to meld. Will keep 3 to 4 days in refrigerator.

Nutrition Facts (6 PP)
Amount Per Serving: Calories 235 - Calories from Fat 6
Percent Total Calories From: Fat 3%, Protein 10%, Carbohydrate 88%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 1mg, Sodium 136mg, Total Carbohydrate 52g, Dietary Fiber 2g, Protein 6g, Vitamin A 38727 units, Vitamin C 70 units, Calcium 0 units, Iron 1 units

Bon appetit!