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SOUTHWESTERN SWEET-POTATO SALAD 

For 4 (20) servings. Prep: 12 (25) min 
Cook: 30 (45) min Chill: at least 1 hr 
Cost per Serving: 59 cents (45 cents)

For 4 (20) servings, 5 (16 cups)
 1 1/2 lb (5 lb) Sweet potatoes, peeled, cut in 1-inch 
chunks [4 (13) cups]
 1 1/2 tsp (2 Tbsp) Ground cumin 
 1/4 cup (1 cup) Light sour cream 
 3 Tbsp (3/4 cup) Fresh lime juice 
 3 Tbsp (two 4-oz cans) Finely chopped canned whole 
green chiles 
 2 Tbsp (1/2 cup) Honey 
 1/4 tsp (1 tsp) Salt 
 1/4 tsp (1 tsp) Freshly ground pepper 
 2 cups (6 cups) Celery with leaves, thinly sliced 

1. Cover potatoes with cold water. Bring to a boil, 
cover and cook 8 minutes or until
fork-tender. Drain in a colander and cool about 10 minutes 
until warm. 
2. Meanwhile toast cumin in a small heavy skillet over 
medium heat, 5 to 7 minutes,
stirring often, until fragrant and darker in color. 
Immediately scrape into a serving bowl.
Add sour cream, lime juice, chilies, honey, salt and 
pepper and whisk until blended. 
3. Add potatoes and celery. Toss to mix. Cover and chill 
at least 1 hour to blend flavors,
but no more than 3 hours or dressing gets too liquid.

* Per serving (4): 230 cal, 4 g pro, 50 g car, 3 g fat, 
5 mg chol, 247 mg sod. Exchanges: 2
starch/bread, 1 vegetable, 1/2 fruit, 1/2 fat. 

* Per serving (20): 145 cal, 3 g pro, 31 g car, 2 g 
fat, 4 mg chol, 223 mg sod. Exchanges: 1
starch/bread, 1/2 vegetable, 1/2 fruit, 1/2 fat 






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