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Art Smiths Sweet Potato Salad with Cumin and Cilantro

Serves 6

Originally aired

INGREDIENTS
  • 4 cups medium diced sweet potato
  • 1/2 cup non-fat Greek yogurt
  • 1/2 cup chopped cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • 1/2 cup minced red onion
  • 2 celery stalks, peeled and thinly sliced
  • 1 jalapeo pepper, seeded and minced
  • Salt
PREPARATION

Place the sweet potatoes in a large saucepan and cover with water.

Bring to a boil and immediately reduce to a simmer. Cook the potatoes for 15-20 minutes until fork-tender. Drain the potatoes, place in a large mixing bowl and cool to room temperature.

In a small bowl, combine the yogurt, cilantro, lime juice, lemon juice and cumin. Add the yogurt mixture to the sweet potatoes then add the red onion, celery and jalapeo pepper. Toss until combined. Cover and refrigerate for 1 hour.

Place in a serving bowl and enjoy!

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