Core Recipe, 3 Points per serving
Servings | 6
Preparation Time | 15 min
Cooking Time | 15 min
Level of Difficulty | Easy
We used unsweetened canned pineapple for a flavorful twist on a traditional picnic favorite. Hint: Cut the potatoes and the pineapple in the same bite-size chunks for easy eating.
2 pound sweet potato(es), peeled and cut into 1-inch pieces
1/2 medium pineapple, cored and cubed (about 2 cups)
1/4 small jalapeno pepper(s), finely minced (about 2 tsp; do not touch seeds with bare hands)
2 1/2 Tbsp basil, fresh, chopped
2 tsp olive oil
4 tsp soy sauce
1/4 cup diet ginger ale
1. Steam potatoes until tender but not mushy, about 12 to 15 minutes; cool to room temperature. Place potatoes in a medium bowl; add pineapple.
2. Combine remaining ingredients in a cup; mix well. Pour dressing over potato mixture and toss to coat.
Yields about 1 cup per serving.
cblessum on 5/4/2007