Sweet Potato Yoghurt Salad Recipe

Mountain High Yoghurt's Green Initiative


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Sweet Potato Salad

The sweet potato is the unsung hero of the vegetable bin. You can serve it hot or cold, solo, in a pie, in a side dish, or--as showcased here--in a deliciously refreshing salad.

1½ pounds cooked sweet potatoes, steamed and cooled
2 celery ribs, diced
½ cup canned, crushed pineapple, drained
¼ cup walnuts, toasted and chopped
2 tablespoons minced shallot or green
onions (white part only)
1 cup Vanilla Mountain High Yoghurt
2 tablespoons reduced sodium soy sauce
1 tablespoon prepared or fresh ginger, finely minced
½ teaspoon five spice powder
1 tablespoon honey

Peel sweet potatoes and dice into one inch cubes. Steam in a microwave steamer on high for about 5 minutes or until tender when pierced with a fork. Allow to cool to room temperature.

Place sweet potatoes, celery, pineapple, and walnuts in a large glass or ceramic bowl. Toss to combine.

In a medium glass or ceramic bowl, gently combine shallot, yoghurt, soy sauce, ginger, five spice powder and honey. Pour yoghurt mixture over potato mixture and stir to coat all pieces evenly. Cover and chill for two hours before serving. Refrigerate leftovers.

Makes 6 servings.

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