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Sweet potato salad

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Sweet potato salad
Sweet potato salad
  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

With a lower GI and low kilojoules, sweet potato salad has become a popular side dish.

Ingredients

  • 1.5kg (about 2 large) sweet potatoes, peeled, cut into large pieces
  • 3 rindless bacon rashers, coarsely chopped
  • 80ml (1/3 cup) buttermilk
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 small garlic clove, crushed
  • 1/3 cup fresh continental parsley leaves
  • 2 shallots, trimmed, thinly sliced

Method

  • Step 1
    Cook sweet potato in a large saucepan of salted boiling water for 12 minutes or until just tender. Drain. Place on a tray in a single layer to cool. When cool enough to handle, cut into 2cm pieces. Place in a large serving bowl and set aside.
  • Step 2
    Meanwhile, sauté bacon in a non-stick frying pan over medium heat, stirring, for 5 minutes or until golden. Transfer to a plate lined with paper towel to remove excess oil and set aside.
  • Step 3
    Whisk buttermilk, mayonnaise, mustard and garlic in a jug. Pour over sweet potato. Add three-quarters of the parsley, bacon and shallot. Toss to combine. Sprinkle remaining bacon, shallot and parsley over salad to serve.

Nutrition

  • 1265 kj

    Energy

  • 6.5g

    Fat Total

  • 2g

    Saturated Fat

  • 6.5g

    Fibre

  • 13g

    Protein

  • 48g

    Carbs (total)

All nutrition values are per serve
  • Author: Gemma Luongo
  • Image credit: (N/A)
  • Publication: Australian Good Taste

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