Caribbean Sweet Potato Salad Recipe

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0 votes | 1817 views
Servings: 5


Cost per serving $0.57 view details


  1. 1 Place the Russet potato pcs into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 min. Add in the sweet potato, and cook about 15 min more. Remove a piece of each potato, and cut it in half to see if it is cooked sufficient. Once the potatoes are tender, add in corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cool water, and drop vegetables into water. Cold for 5 min, and drain.
  2. 2 In a large bowl, whisk together mustard, lime juice, cilantro, and garlic.
  3. Slowly whisk in oil. Fold in salt and black pepper.
  4. 3 Cut cooled potatoes into 1 inch cubes, and add in to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or possibly chilled. Toss the peanuts in just before serving.
  5. Makes 5 servings


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Nutrition Facts

Amount Per Serving %DV
Serving Size 168g
Recipe makes 5 servings
Calories 212  
Calories from Fat 111 52%
Total Fat 12.5g 16%
Saturated Fat 1.3g 5%
Trans Fat 0.03g  
Cholesterol 0mg 0%
Sodium 274mg 11%
Potassium 522mg 15%
Total Carbs 22.67g 6%
Dietary Fiber 2.9g 10%
Sugars 3.04g 2%
Protein 4.63g 7%
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