sweetpotato fruit salad with curry – North Carolina Sweet Potatoes

sweetpotato fruit salad with curry

4 servings

Ingredients for 4 servings:
700 g sweetpotatoes from North Carolina
200 g yoghurt (5 %)
1 tbsp honey
Grated peel and juice of 1 organic lime
1 tablespoon grated ginger
1-1/2 teaspoon curry powder
1 green apple
1 large apricot
1 ripe banana
85 g dried cherries
60 g walnut kernels
40 g fresh mint leaves

1. Dice unpeeled sweetpotatoes and cook in boiling salted water for approx. 10 minutes. Drain them.

2. Mix yoghurt, honey, lemon zest and juice, ginger and curry in a bowl. Season to taste with salt.

3. Cut the fruit and mint into small pieces. Add fruit, walnuts, sweetpotatoes and half of the mint to the dressing and mix. Sprinkle the salad with the remaining mint leaves and refrigerate until cold.

Preparation time: 40 minutes

Nutrition facts:
410 kcal/ 1720 kJ
8 g
13 g
68 g