Calypso Sweet Potato-Fruit Salad Recipe #373500
The vegetabel-fruit salad combines the ever-popular and abundant pineapple.
1¼ hours | 20 min prep
SERVES 8
- 2 large sweet potatoes
- 1 cup pineapple
- 2 large oranges, peeled and sectioned
- 1/2 cup nonfat vanilla yogurt
- 1 tablespoon honey
- 1/2 teaspoon grated orange rind
- 2 teaspoons shredded unsweetened coconut
- Preheat over to 375 degrees.
- Pierce sweet potatoes several times with a sharp knife and bake 45 minutes until tender.
- When potatoes are cool enough to handle, peel them and cut into 1-inch cubes.
- Place cubes in a large bowl and add pineapple and orange sections.
- In a small bowl, combine remaining ingredients, except shredded coconut. Mix well. Spoon over sweet potato mixture. Mix gently, until evenly coated. Chill several hours or overnight.
- Just before serving, mix well and sprinkle with coconut, if desired.
- NOTE: Preparation time does not include chilling time.
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5 stars