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.
This is a great alternative to egg-y potato salad. My guests loved it. We had it at a kids birthday party, and even the kids enjoyed it.
A few notes:
The sweet potatoes take a _lot_ longer to steam than the recipe calls for - well over 30 minutes, and some pieces were still not quite done.
Check the potato chunks for black marks afterwards, because that is inevitable with sweet potatoes.
I used peeled Stamen apples just because that's what I had and the kids preferred peeled apples.
I used about half the yogurt-mayonnaise mix, and real yogurt & mayonnaise instead of "reduced-fat". Since I used half the creamy mix, I think the total fat content evens out.
I also used organic evaporated cane sugar instead of artificial sweetener.
The nuts are a nice touch, so don't skip those.
Definitely making this one again, with the above changes.
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