Curried Sweet Potato Salad

Reap the benefits of one of nature’s truly perfect foods. Sweet potatoes are low in calories, high in fiber, great for those who are carb-sensitive, and packed with vitamins and minerals.

Ingredients:

2 lb sweet potatoes, peeled and cut into rough 3/4" chunks
3 Tbsp pecans
1/2 c fat-free plain yogurt
2 Tbsp light mayonnaise
2 Tbsp brown sugar
1/2 tsp curry powder
1/8 tsp salt
1 c juice-packed canned pineapple tidbits, drained
3 scallions, sliced

Directions:

1. PLACE the sweet potatoes in a large saucepan and barely cover with cold water. Cover and bring to a boil over high heat. Reduce the heat to low, and simmer, covered, for 10 to 12 minutes, or until tender. Drain and let cool.
2. MEANWHILE, cook the pecans in a small nonstick skillet over medium heat, stirring often, for 3 to 4 minutes, or until lightly toasted. Tip onto a plate and let cool. Chop coarsely.
3. WHISK the yogurt, mayonnaise, sugar, curry powder, and salt in a salad bowl until well blended. Add the pineapple, scallions, and sweet potatoes. Mix gently with a rubber spatula. Sprinkle with the toasted pecans and serve immediately, or cover and chill until ready to serve.
NUTRITION (per serving) 224 calories, 4 g fat, 1 g saturated fat, 4 g protein, 45 g carbohydrates, 18 g sugar, 6 g fiber, 186 mg sodium

Source:  prevention.com