Sweet Potato Salad

Loaded with saturated fat and chock-full of calories, regular potato salad is one of the worst side dishes you can choose. Mayonnaise is the main culprit, but there's also a serious dose of insulin-spiking carbs in most standard potato-salad recipes.

Lighten up with this version using sweet potatoes. A refreshing spin on a classic favorite, it's sweet and spicy and works perfectly alongside any main protein offering.

Ingredients

• Sweet potatoes, chopped, 3-1/2 cups
• Olive oil, 1/4 cup
• Balsamic vinegar, 1 tbsp
• Honey, 1/2 tbsp
• Salt and pepper, to taste
• Red bell pepper, diced, 1 medium
• Yellow bell pepper, diced, 1 medium
• Ground cumin, 1 tsp
• Orange zest, 1/2 tbsp
• Green onions, diced, 2
• Mint leaves, sliced, 1/4 cup
• Raisins, 2 tbsp

Directions

1. Preheat the oven to 400 degrees F.
2. Drizzle 2 tablespoons of olive oil over the potatoes, and add salt and pepper to taste. Place in the oven and bake for 25 minutes.
3. Blend together the remaining oil, vinegar, honey, peppers, cumin, orange zest, and mint leaves.
4. Once potatoes are cooked, toss with dressing. Then sprinkle the green onions and raisins over top. Serve immediately.

Nutrition Facts

• Serving size: 1 bowl                                                  
• Recipe yields: 6 servings
• Calories: 173
• Fat: 9 g  
• Carbs: 23 g
• Protein: 2 g