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Ingredients
- Â Â Nonstick vegetable oil spray
- 2 x yams - (8 ounce ea) halved lengthwise
- Â Â (red-skinned sweet potatoes)
- 1 tsp extra-virgin extra virgin olive oil
- 1 tsp curry pwdr
- 1 c. plain nonfat yogurt
- 1 x plum tomato seeded, minced
- 2 Tbsp. minced fresh cilantro
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 x green onions minced
Directions
- Preheat oven to 400 degrees. Spray small baking sheet with nonstick spray. Drizzle cut sides of sweet potatoes with 1 tsp. extra virgin olive oil. Place potatoes, cut-side down, on prepared sheet. Roast till tender and brown, about 30 min. Cold to room temperature.
- Stir curry pwdr in small skillet over medium-low heat till fragrant, about 30 seconds. Remove from heat. Mix nonfat yogurt, tomato, fresh cilantro, and curry pwdr in small bowl. Season to taste with salt and pepper. (Roasted sweet potatoes and yogurt topping can be prepared 2 days ahead. Cover separately and chill.)
- Serve sweet potatoes cool or possibly at room temperature topped with chilled yogurt topping and minced green onions.
- This recipe yields 4 servings.
- Comments: Make these up to two days ahead and serve them cool or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 4 servings | |
| Calories 58 | |
| Calories from Fat 29 | 50% |
| Total Fat 3.33g | 4% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 32mg | 1% |
| Potassium 205mg | 6% |
| Total Carbs 5.02g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.93g | 3% |
| Protein 2.63g | 4% |
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