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    You are in: Home / Recipes / Sweet Potato Salad With Dried Cranberries Recipe
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    Sweet Potato Salad With Dried Cranberries

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    35 mins

    1 hrs

    mailbelle's Note:

    A great addition to your Thanksgiving buffet! Cook time is chill time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place potatoes in a 2 quart saucepan. Add enough water to cover potatoes and heat to boiling over medium-high heat.
    2. 2
      When potatoes start to boil, reduce heat to low; simmer 9-11 minutes or until potatoes are fork tender. Drain; cool for 15 minutes.
    3. 3
      Mix remaining ingredients in large bowl.
    4. 4
      Gently stir cooled potatoes into yogurt mixture until well coated.
    5. 5
      Refrigerate for 1 hour.

    Ratings & Reviews:

    • on September 06, 2007

      45

      This had a very interesting flavor. I couldn't find orange yogurt, so I used peach. I used Dannon's Light and Fit, which is fat-free and sugar-free and I had a little trouble getting the yogurt to coat the sweet potatoes. I would recommend using either a light or full-fat version of yogurt instead of fat-free or using more than 6 ounces if using fat-free. If you like cranberries, you might want to up the amount from 1/3 cups. I do think it takes more than one hour of refrigerator to get cold. Great healthy idea!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sweet Potato Salad With Dried Cranberries

    Serving Size: 1 (152 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 158.5
     
    Calories from Fat 4
    12%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.2 g
    1%
    Cholesterol 1.7 mg
    0%
    Sodium 81.1 mg
    3%
    Total Carbohydrate 36.4 g
    12%
    Dietary Fiber 3.7 g
    15%
    Sugars 11.9 g
    47%
    Protein 3.1 g
    6%

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