Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: Serves 4. 1 cup per serving.
Recipes
Sweet Potato Salad
| Nutrition Information | |
| Calories: | 143 |
| Total Fat: | 2.5g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 12mg |
| Carbohydrates: | 20g |
| Dietary Fiber: | 3.8g |
| Sugars: | 13.8g |
| Protein: | 2.2g |
| Vitamin A: | 9999.9iu (199%) |
| Vitamin C: | 29.7mg (49%) |
| Calcium: | 38mg (3%) |
| Iron: | 0.6mg (3%) |
1 pound orange fleshed sweet potatoes
1 cup green peas, cooked
1/4 cup sliced green pepper
1/4 cup diced red onion
1 Tbsp cider vinegar
1 Tbsp oil
Black pepper to taste
1 tsp dried oregano
Wash, pierce and dry the sweet potatoes. Microwave on high until tender, or about 5 minutes per sweet potato. Cool sweet potatoes, then peel them and cut into 1-inch pieces. Transfer to a serving bowl. Add the rest of the ingredients and mix well. Serve immediately or chill for later use.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!