Sweet potato salad with pineapple and jalapeño
4
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Easy
Prepare to elevate your summer side dish game with this recipe for sweet potato salad with pineapple and jalapeño. Here, we've added ingredients that work together: the sweetness of the potato is balanced by the acidity of the pineapple and heightened by the spiciness of the jalapeño. With all of that excitement, this salad creates fireworks in every bite. It takes just thirty minutes to make enough for 6, so throw this on the menu for your next summer dinner party! For easy-eating, cut the sweet potatoes and pineapple into bite-size chunks—but be sure not to cut the jalapeños that big!
Ingredients
Uncooked sweet potato
2 pound(s), peeled and cut into 1-inch pieces
Pineapple
½ medium, cored and cubed (about 2 cups)
Jalapeño pepper
¼ small, finely minced (about 2 tsp; do not touch seeds with bare hands)
Fresh basil
2½ Tbsp, fresh, chopped
Olive oil
2 tsp
Soy sauce
4 tsp
Diet ginger ale
4 Tbsp, (1/4 cup)
