STATS
- Course: Side dish, Light meal
- Cuisine: American
- Diet: Weight Watchers, Vegetarians, Gluten-free
- Total Time: 40 minutes
- Preparation Time: Ten minutes
- Cook Time: Half an hour
EQUIPMENT
- Nonstick pan
- One peeler
- One bowl
- Fork
- Large bowl
- Small spoon
- Serving plate
INGREDIENTS
- Cube-sized large sweet potatoes 3
- Big bowl of mixed lettuce 1
- One small and sliced red onion
- Thinly sliced red apple 1
- Half a cup of dried cranberries or pomegranate
- Two tablespoons of olive oil
- Freshly chopped black pepper, to taste
- Garlic powder half a teaspoon
- Half lime
- Salt, to taste
INGREDIENT NOTES
Pomegranate:
- We used fresh and red color pomegranate which adds a beautiful wine-red color to the salad.
Cranberries:
- Dried cranberries also work well.
Lime:
- I used half lime to add a zesty and a little bit tangy flavor to settle down the sweet flavor of the sweet potatoes.
Lettuce:
- Mixed lettuce is used to create this salad recipe.
Seasonings:
- Different kinds of seasonings can be used.
INSTRUCTIONS
- Warm the nonstick pan to a moderate flame.
- Next, peel the sweet potatoes with a peeler and cut them into chunk sizes.
- Shift the chunked sweet potatoes to a bowl.
- Now, cover the sweet potatoes with olive oil for two minutes.
- After two minutes, add garlic powder, salt, a half-lime, and black pepper over the potatoes.
- Mix all items with a fork so all seasonings combine well with the potatoes.
- Now, arrange the tossed potatoes equally in a pan one by one.
- Next, simmer it for about ten minutes, stirring frequently.
- After that, set aside the pan and cool down the hot potatoes for ten minutes.
- Now, shift the potatoes to a large bowl.
- Add mixed lettuce with the potatoes.
- After that, add sliced onions, cube-sized apple chunks, dried cranberries, and pomegranate to the bowl.
- Mix again with a small spoon.
- The delicious and nutritious Weight Watchers Sweet Potato Salad is ready to serve.
- Shift the salad to a plate and enjoy.
UNIQUE VARIATIONS OF THE DISH
Yams:
- Use yams instead of sweet potatoes to achieve a bit richer and milder texture.
Carrots:
- Add chopped carrots with the potatoes.
Tuna:
- Mix in some canned tuna for a protein-dense salad.
Meat:
- Add any kind of skim-fat and cooked meat to the salad.
Veggies:
- Incorporate other vegetables like bell pepper, corn, or cucumber for more nutrients.
SERVING SUGGESTIONS
- Serve the tasty and sweet salad with grilled chicken breast.
- Pair the salad with a grilled turkey burger.
- Grilled shrimp skewers also pair well with the salad.
- Enjoy it with a turkey and avocado wrap.
- You can pair the yummy salad with a bowl of lentil soup.
- Indian-style chicken tikka, grilled chicken fajita, or Moroccan chickpea stew also complement the salad recipe.
TIPS
- Experiment with different items such as diced mango or pineapple to give the salad an interesting flavor.
- Simmer the sweet potatoes until tender but not mushy.
- Choose high-fiber and good-quality sweet potatoes.
- Incorporate fresh herbs to give the potato salad a flavorful and refreshing touch.
- Use a variety of colorful items, such as red onion, orange sweet potatoes, and green cilantro to make the salad visually appealing.
- Try this salad recipe with a variety of textures to make it more interesting.
STORAGE INFORMATION
Fridge:
- You can store the sweet potato salad in a closed box and refrigerate it for two to three days.
Freezer:
- Freezing is not suggested because it can affect the texture of the lettuce and potatoes.
FAQs
Can other varieties of sweet potatoes work well with the salad recipe?
- Different sorts of sweet potatoes work well such as yellow, orange, or purple.
What kind of variations complement the salad?
- Add crushed walnuts, pecans, cranberries, or sliced apples for taste and texture. Additionally, you can also try other herbs and spices.
Can I replace the fresh sweet potatoes with canned potatoes?
- You can use canned sweet potatoes, but keep in mind that they have sodium and extra sweeteners.
NUTRITIONAL INFORMATION/SERVING:
Serving amount 1
Total quantity 6 people servings
Total Calories 183 kcal
Carbohydrates 34 g
Protein 3 g
Dietary Fiber 5 g
Total Fat 5 g
Sugar 17 g
Sodium 133 mg
Cholesterol 0 mg
Total Weight Watchers points per serving of the recipe is 4 (four).