There is a serious cranberry theme going on. Dude, look at my last two recipes and now this one! But I promise you, it’s worth the overload! So, today there was some good news: I felt like eating a fresh, delicious salad today. Bad news: I was out of this awesome sweet potato salad. I had been literally eating this since Thanksgiving because it was that good. It is so satisfying and creamy and delicious and it’s sweet potatoes! Come on, who doesn’t like sweet potatoes?! And who doesn’t like a variation from the brown sugar and marshmallows?! So, if you like sweet potatoes and variation, this is a recipe for you, my friend.
Recipe: Makes 4 servings
3 cups cubed sweet potatoes
Heaping 1/2 cup greek yogurt
1 tbsp curry powder
1 cup dried cranberries
1/3 cup chopped red onion
2 tbsp green onions
1 tbsp dijon mustard (whole grain dijon turned out yummy, but any kind is more than fine)
1/2 tbsp sugar
Boil the sweet potatoes in salted water
When soft and cooked, drain water and set potatoes aside
Mix greek yogurt, curry powder, onions, mustard, sugar, salt, and pepper in a large bowl
Mix in sweet potatoes and cranberries
Is that it? YES. This recipe is that easy! So make yourself a big bowl and ENJOY! This salad can be eaten warm as soon as the potatoes are put in or chilled for a few hours in the refrigerator.
Also, quick note. In my handy dandy Nutrition Advisor book, I found that a sweet potato has less carbs and double the fiber of regular potatoes. Sweet potatoes win!