Photo of Sweet Potato Salad with Pineapple and Jalapeño by WW

Sweet Potato Salad with Pineapple and Jalapeño

3
3
0
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Easy
We used unsweetened canned pineapple for a flavourful twist on a traditional picnic favourite. Hint: Cut the potatoes and the pineapple into the same size cubes.

Ingredients

Uncooked sweet potato(es)

3 small, peeled and cut into 1-inch pieces

Pineapple

½ medium, cored and cubed (about 2 cups)

Jalapeño pepper(s)

¼ small, finely minced (about 2 tsp; do not touch seeds with bare hands)

Basil

2½ Tbsp, fresh, chopped

Olive oil

2 tsp

Soy sauce

4 tsp

Diet ginger ale

¼ cup(s)

Instructions

  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.