Recipe - Indian-Style Sweet Potato Salad

3 md Sweet potatoes; peeled and
cubed
1 lg Granny Smith apple; cored
and minced
1 bn Green onions; chopped
1/3 cup Red wine vinegar
1/3 cup Fresh lime juice
One fourth cup Molasses
One fourth cup Ketchup; low sodium
2 tablespoon Dijon mustard
1 tablespoon Curry powder
One fourth cup Raisins
1 Jalapeno; minced
One fourth cup Chopped fresh cilantro

In a large pot, bring 2 quarts of water to a rapid boil over high heat.
Throw your sweet potatoes in and cook until they can be pierced fairly
easily with a fork but still offer a good amount of resistance, 8 to 10
minutes. Drain the potatoes, rinse with cold water, and refrigerate until
chilled, at least 30 minutes.

In a medium bowl, combine all the remaining ingredients, and mix well. Add
the chilled sweet potatoes, toss well to coat, and serve.

Per serving: 170.4 calories; 0.8 g fat (3.7% calories from fat); 2.6 g
protein; 41.6 g carbohydrate; 0 mg cholesterol; 82 mg sodium

Recipe by: License to Grill (Schlesinger & Willoughby), modified

Posted to EATLF Digest by Joanne McAndrews jmca@ibm.net on Sep 20, 1998,
converted by MM_Buster v2.0l.