Description
A bright and healthy sweet potato salad packed with tart, sweet, and spicy flavors.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cut into bite size
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 2 Thai chilies, finely chopped
- 1 tablespoon ginger, peeled and grated
- 1 tablespoon fresh lemon juice
- 3 tablespoons sour cream
- 3 scallions, finely chopped
- salt and pepper, to taste
Instructions
- Boil the potatoes until soft. Drain and set aside.
- In a large pan over high heat, add the olive oil and garlic.
- Cook for 3 minutes then add the sweet potatoes. Cook for about 5 minutes, until the potatoes are slightly lighter in color (they should look a little fried). Turn off the heat and let cool to room temperature.
- In a large mixing bowl, add the ginger, scallions, thai chilies, and lemon juice. Mix well.
- Add the potato mixture and sour cream to the bowl, and mix until all the ingredients are well blended, careful not to mash the potatoes too much. Serve hot or cold.
Notes
Refrigerate this sweet potato salad in a storage container for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 109
- Sugar: 3.1g
- Sodium: 44mg
- Fat: 4.9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 15.3g
- Fiber: 2.1g
- Protein: 1.9g
- Cholesterol: 3.2mg
