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.

Recipe by Southern Living November 2008

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Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

prep:
25 mins
cook:
27 mins
chill:
2 hrs
total:
2 hrs 52 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat nuts in a small nonstick skillet over medium-low heat, stirring often, 8 to 10 minutes or until lightly toasted and fragrant.

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  • 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.

Source

The Family Style Soul Food Diabetes Cookbook