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Cranberry Sweet Potato Salad


For the salad:

2 pounds sweet potatoes, cut into ½" chunks

1 small red onion, chopped

1 stalk celery, chopped

½ cup dried cranberries

For the dressing:

1 tablespoon Dijon-style mustard

2 tablespoons mango chutney

¼ cup yogurt

4 tablespoons Benefiber®*

2 tablespoons cider vinegar


Steam the sweet potatoes until they are just tender, about 15-20 minutes. As soon as they are done, rinse them with cold water to stop the cooking and drain. Combine with the other salad ingredients and chill until ready to serve.

Combine the dressing ingredients and stir into the salad.

Yield: 4 servings

*The maximum daily intake of Benefiber for adults is 5 tablespoons, for children 7-11 years of age 2.5 tablespoons. Ask your doctor before using with children 6 and under.