Photo of Sweet potato salad with pineapple and jalapeño by WW

Sweet potato salad with pineapple and jalapeño

5
5
0
Smartpoints value per serving
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(es)

2 pound(s), 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

4 Tbsp, (1/4 cup)

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.

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