This is a great make-ahead salad that is perfect as a simple side dish. Sweet potatoes, apples and walnuts give the dish a big dose of vitamins and flavor.
1/4 cup chopped walnuts
2 1/4 pounds sweet potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
2 pounds Granny Smith apples (about 4 medium), cut into 1/2-inch cubes
2 tablespoons fresh lime juice
2 tablespoons no-calorie sweetener
3 tablespoons raisins
1/4 teaspoon salt
1/2 cup plain fat-free yogurt
3 tablespoons reduced-fat mayonnaise
How to Make It
Heat nuts in a small nonstick skillet over medium-low heat, stirring often, 8 to 10 minutes or until lightly toasted and fragrant.
Arrange sweet potatoes in a steamer basket or stainless-steel colander in a 4- to 6-qt. Dutch oven over boiling water. Cover and steam 16 to 17 minutes or until potatoes are fork tender. Plunge potatoes into ice water to stop the cooking process; drain.
Place apples in large bowl. Sprinkle with lime juice and no-calorie sweetener; toss gently to coat. Stir in sweet potatoes, raisins, salt, and 3 Tbsp. walnuts.
Stir together yogurt and mayonnaise. Add yogurt mixture to sweet potato mixture, tossing gently to coat. Sprinkle with remaining 1 Tbsp. walnuts. Cover and chill 2 to 12 hours.
Note: For testing purposes only, we used Splenda No Calorie Sweetener.