Kat's Curried Sweet Potato Salad
1 1/2 pound sweet potatoes
1/4 cup plain nonfat yogurt
2 tablespoons reduced-calorie mayonnaise
2 tablespoons mango chutney, finely chopped
1 tablespoon frozen orange juice concentrate, thawed
1 teaspoon curry powder, to taste
1/2 teaspoon cumin
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 cup diced celery
1 tablespoon coarsely chopped pecans, toasted
Place the sweet potatoes in a large saucepan and add cold water to cover. Cover
and bring to a boil over high heat. Reduce the heat to medium-low and simmer
until the potatoes are fork-tender, 25 to 35 minutes. Drain in a colander and
rinse under cold running water. Let stand until cool enough to handle.
In a salad bowl, blend the yogurt, mayonnaise, chutney, orange juice
concentrate, curry powder, cumin, pepper and salt. Peel the sweet potatoes and
cut into 1/2-inch chunks. Add to the dressing along with the celery and toss
gently until well coated. Sprinkle with the pecans and serve