Sweet potato salad with pineapple and jalapeño
Raw sweet potato(es)
2 pound(s), peeled and cut into 1-inch pieces
½ medium, cored and cubed (about 2 cups)
¼ small, finely minced (about 2 tsp; do not touch seeds with bare hands)
2½ Tbsp, fresh, chopped
Diet ginger ale
4 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.