Sweet Potato Salad with Pineapple and Jalapeno
- Total Time
Sweet potatoes and pineapple are a tasty twist on a traditional summer side dish. Cut both in bite-size chunks for easy eating.
uncooked sweet potato(es)2 pound(s), peeled and cut into 1-inch pieces
pineapple½ medium, cored and cubed (about 2 cups)
jalapeño pepper(s)¼ small, finely minced (about 2 tsp; do not touch seeds with bare hands)
basil2 ½ Tbsp, fresh, chopped
olive oil2 tsp
soy sauce4 tsp
diet ginger ale4 Tbsp, (1/4 cup)
- Steam potatoes until tender but not mushy, about 12 to 15 minutes; cool to room temperature. Place potatoes in a medium bowl; add pineapple.
- Combine remaining ingredients in a cup; mix well. Pour dressing over potato mixture and toss to coat. Yields about 1 cup per serving.