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Sweet Potato Salad
Source: dLife

A refreshing sweet potato salad made from a variety of healthy vegetables.

Rating:
Prep Time: 25 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 192.8
Total Carbs 44.9 g
Dietary Fiber 6.4 g
Sugars 12.5 g
Total Fat 0.2 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 670.3 mg
Protein 4.6 g
Sodium 151.1 mg
Dietary Exchanges
, 1/2 Vegetables , 1/2 Milk , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 1/2 lb  sweet potatoes
1 cup  Yogurt, plain, nonfat
3 tbsp  mango chutney
1 1/2 tsp  curry powder
2 tsp  minced onion
1 tbsp  fresh lime juice
1 each  medium red bell peppers
3 each  medium celery stalk
0 1/4 each  red onion
1 each  red hot chile peppers
Directions
  1. Preheat the oven to 400 degrees F.
  2. Wash the sweet potatoes, pierce them in several places with a fork and bake them until soft (about 45 minutes, depending on their size).
  3. Meanwhile, prepare the dressing; combine the yogurt, mango chutney, curry powder, onion, and lime juice in a bowl. Store it in the refrigerator.
  4. While the dressing chills, seed and chop the bell pepper, chop the celery, thinly slice the red onion, and mince the chile, if desired. Place all of the ingredients in a large bowl and set aside.
  5. Remove the baked sweet potatoes from the oven, and when they are cool enough to handle, peel and cube them. Add them to the bowl and gently toss with the other ingredients. Carefully stir in the dressing.
  6. Serve warm, at room temperature, or chilled.

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