Sweet Potato Salad

Recipe Ingredients

3 lbs	1362g / 48oz	Sweet potatoes - peeled and cut into 1-inch pieces
6 sections		Fresh mint
3 cups	711ml	Frozen peas - thawed and drained
10 oz	284g	Reduced-sodium - reduced-fat ham, diced
1		Red onion - chopped (large)
2/3 cup	157ml	Plain non-fat yogurt
1/3 cup	78ml	Low-fat sour cream
3 tablespoons	45ml	Cider vinegar
3 tablespoons	45ml	Coarse-grained mustard
		Salt and freshly ground black pepper to taste

Recipe Instructions

Lace the sweet potatoes and half the mint in a steamer basket and set in a large saucepan over about 1 inch of cold water. Cover the pan and bring the water to a boil over a moderately high heat setting. Steam the sweet potatoes about 15 minutes, or until tender. Add the peas and cook about 5 minutes longer. Drain well and transfer to a large serving bowl. Discard the mint. Add ham and onion, toss to combine.

To prepare the dressing, combine the yogurt, sour cream, vinegar, mustard, salt, and pepper in a small mixing bowl. Finely chop remaining mint leaves and reserve.

Pour the dressing over the sweet potato mixture and add the freshly chopped mint leaves. Toss to combine. Serve the sweet potato salad at room temperature now, or cover and refrigerate until ready to serve.

Posted to the BBQ List in Nov. 1998 by Brof <DBrophy627>

Source:
"License To Grill" by Chris Schlesinger

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