Pecan Recipes
Pecan Recipes

Curried Sweet Potato Salad

2 pounds sweet potatoes, peeled and cut into rough ¾” chunks
3 tablespoons pecans, toasted and coarsely chopped
½ cup fat-free plain yogurt
2 tablespoons light mayonnaise
2 tablespoons brown sugar
½ teaspoon curry powder
1/8 teaspoon salt
1 cup juice-packed canned pineapple tidbits, drained
3 scallions, sliced
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 10-12 minutes, or until tender. Drain and let cool.
In a salad bowl, whisk together the yogurt, mayonnaise, sugar, curry powder, and salt until well blended.  Add the pineapple, scallions, and sweet potatoes.  Mix together gently.  Sprinkle with pecans and serve, or cover and chill until ready to serve.
Makes 6 side-dish servings
Servings: 241 calories, 4 g protein, 49 g carbohydrates, 4 g fat, 0 mg cholesterol, 125 mg sodium, 6 g dietary fiber
Diet Exchanges: ½ fruit, 2 ½ bread, ½ fat
Carb Choices: 3
Lisa’s Notes: I found this recipe in The Sugar Solution Cookbook (2006) and wanted to share it because it is a fresh and delicious way to enjoy NC sweet potatoes and it is low in sugar. The dressing has such a unique flavor; I plan to try it in chicken salad 

Curried Sweet Potato Salad
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