SWEET POTATO SALADS (3)

SWEET POTATO SALAD

DRESSING:
3/4 c. mayonnaise
3/4 c. plain low-fat yogurt
1-1/2 T. curry powder
1/2 t. salt

2 1/2 lbs. sweet potatoes (about 7 med. sized), cooked, peeled, cooled, & cut into 3/4 inch chunks (5-1/2 cups)
2 med. sized Granny Smith apples, cut in 1/2 inch pieces
1 can (20 oz.) juice packed pineapple tidbits, drained
1/2 c. raisins

Whisk dressing ingredients in large bowl. Add potatoes, apples, pineapple and raisins. Toss gently to mix and coat. Cover and chill at least 1 hour for flavors to develop, or up to 3 days. Makes 8 cups.

SWEET POTATO SALAD #2

2 lg. sweet potatoes
1 c. marshmallows
1/2 c. orange juice
1/2 t. grated orange rind
1 c. brown sugar
1 T. flour
1/2 stick butter
1 t. allspice
1/2 c. pecans

Cook potatoes until tender, drain. Cut in cubes. Melt sugar and butter, add flour. Gradually add orange juice, rind and spice. Mix thoroughly with sweet potatoes, then add pecans, raisins and marshmallows.

SWEET POTATO AND APPLE SALAD

1 can sweet potatoes or yams
2 med. lg. red apples
1 c. celery
1/2 c. white raisins
1/2 c. nuts (walnuts, pecans or almonds)
1 c. lite salad dressing
Juice of 1 lemon or frozen concentrate

Cube cooked potatoes. Dice celery and unpeeled apples. Mix ingredients together. Refrigerate and serve chilled.