|Nutritional Guidelines (per serving)|
|Servings: 6 Portions (6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This healthy sweet potato salad features a delicious low-fat honey mustard dressing and would make a great change of pace from more traditional potato salads. This recipe was adapted from one posted by Andrea Bell on the blog, Cooking Books.
Preheat the oven to 350 F.
Spread the sweet potato cubes out in a single layer on a baking sheet that's been sprayed lightly with vegetable oil. Bake the potatoes for 30 minutes, or until tender.
Combine the broth, thyme, parsley, mustard, capers, honey, vinegar, olive oil and salt in a large bowl. Add in the warm sweet potatoes and toss to combine. Refrigerate for 1 hour before serving.