Sweet Potato Salad Recipe

The year is flying by and we are already in fall. Although the past few days in San Diego have been some of the warmest all year. If you are looking for a great fall recipe, here is one I came across in the September issue of the IDEA Fitness Journal.

Enjoy!!

Ingredients:
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
4 tbs olive oil
3 tbs lime juice
1 1/2 tsp chili powder
1/2 cup fresh cilantro, finely chopped (or substitute parsley or another herb if you like)
1 tsp ground cumin
1 medium-sized red bell pepper, seeded and cut into 1/4-inch chunks
1 bunch of scallions, finely chopped
1 tsp salt
1 tsp freshly ground pepper

Directions:
Place sweet potatoes in large saucepan and cover with water. Bring to boil and cook until just tender (7–10 minutes). Drain and transfer to large bowl. While potatoes are cooking, make dressing: in small bowl, whisk together olive oil, lime juice, chili powder, cumin and cilantro. Add red bell pepper and scallions to drained potatoes, and toss with dressing. Add salt and pepper. Serve warm, or refrigerate and bring to room temperature before serving. Makes six servings.

Per Serving: 260 calories; 10 grams (g) total fat; 2 g saturated fat; 4 g fiber; 420 milligrams (mg) sodium; 0 mg cholesterol; 41 g carbs; 3 g protein.