Sweet Potato Salad
A Caribbean-style salad of tender chunks of sweet potatoes, diced tart green apple, fresh pineapple chunks and golden raisins tossed with a curry yogurt dressing.
2 1/2 pounds sweet potatoes
2 medium-sized tart green apples, unpeeled and cut in 1/2 inch dice
1 small fresh pineapple, cut into 1/2-inch chunks or 1 (20-ounce) can pineapple tidbits in juice, thoroughly drained
1/2 cup golden raisins
3/4 cup mayonnaise
3/4 cup plain yogurt
1 1/2 tablespoons curry powder
1/2 teaspoon salt
- In a saucepan cover potatoes with salted cold water. Bring to a boil, reduce heat and simmer, covered, until just tender, about 15 to 20 minutes. Drain potatoes well. Peel potatoes while warm and then allow to cool completely before cutting into 3/4 inch chunks and place in large bowl. Add the apples, pineapple and raisins; set aside.
- In a small bowl, whisk together remaining ingredients. Add to potato mixture and toss gently until well combined. Chill for a minimum of 1 hour before serving.
Makes 12 servings.