Creamy Sweet Potato Salad
Creamy Sweet Potato Salad
Prep: 15 minutes
Cook: 15 minutes
Chill: 1 hour
Ingredients
1 lb. (about 1/2 medium) butternut squash cut into 1-inch cubes
10 oz. (about 1 medium) sweet potato, peeled and cut into 1-inch cubes
1/3 cup light mayonnaise
1/4 cup fat-free plain Greek yogurt
2 tbsp. apple cider vinegar
1 packet natural no-calorie sweetener
1/4 tsp. garlic powder
1/4 tsp. each salt and black pepper
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped red bell pepper
Directions
Place squash and potato in a large microwave-safe bowl with 1/3 cup water. Cover and microwave for 6 minutes. Stir, re-cover, and microwave for 8 minutes, or until tender. Once cool enough to handle, drain excess water.
In another large bowl, combine mayo, yogurt, vinegar, sweetener, garlic powder, salt, and pepper. Mix until uniform. Add all remaining ingredients, including drained squash and potatoes. Gently stir to coat.
Cover and refrigerate until chilled, at least 1 hour.
MAKES 6 SERVINGS
Hungry for More?
We may receive affiliate compensation from some of these links. Prices and availability are subject to change.
We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.
*The WW points values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® and PersonalPoints™ trademarks.
Questions on the WW points values listed? Click here.
Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.
Publish Date: 2015-09-03