This salad blends tender chunks of sweet potatoes with crisp apple pieces. The dressing is made with low fat Greek yogurt and sweetened with a touch of maple syrup.

  • 4 cups diced (1/2 inch pieces) sweet potatoes
  • 1 teaspoon olive oil
  • 2 tablespoons brown sugar
  • 2 large Granny Smith apples, cored and diced in bite sized pieces
  • 3/4 cup diced green onions
  • 2 tablespoon chopped fresh basil

Dressing

  • 6 ounces fat free Greek yogurt
  • 1 tablespoon Dijon mustard
  • 3 tablespoons white wine vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon maple syrup
  • 1/8 teaspoon nutmeg
  • salt and pepper to taste

Preheat oven to 400 degrees. Place diced sweet potatoes in a large plastic bag. Add oil and toss to coat. Add brown sugar and again toss to coat. Wrap sweet potatoes in a packet of aluminum foil. Place the package on a baking pan. Bake for 50 - 60 minutes or until tender.

Unwrap carefully to prevent burning your hands. Place sweet potatoes in a large bowl. Allow to cool to room temperature. Add apples, onions and basil.

In a small food processor, combine yogurt, mustard, vinegar, brown sugar, maple syrup, and nutmeg. Process until well blended. Pour over sweet potatoes and apples. Stir gently. 

Add salt and freshly ground pepper to taste. Refrigerate until ready to serve. 

Serves 8

Nutritional Information per serving:

  • Calories: 130
  • Fat, gm.: 0.5 
  • Protein, gm.: 1.5
  • Carbs, gm.: 30
  • Cholesterol, mg.: 0 
  • Fiber, gm.: 5.8