- 1
Ingredients
- creamy dressing:
- 2 medium orange-fleshed sweet potatoes (often called “yams” at the market), peeled and cubed into 1-inch cubes
- 2 strips bacon, chopped into 1/2-inch pieces
- 1/2 small red onion, thinly sliced
- 1/2 teaspoon ground cumin
- 1/4 cup red wine vinegar
- 1 tablespoon lowfat plain Greek yogurt
- 1 tablespoon mayonnaise
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sriracha, or other spicy sauce
- 1 1/4 cups cooked black beans, rinsed and drained if canned
- 1/4 cup chopped, toasted walnuts
- 1/4 cup chopped cilantro
Preparation
Step 1
Boil the sweet potato cubes in salted water in a large saucepan over medium high heat until cooked through and fork-tender, about 10-15 minutes. Drain and allow to cool.
Meanwhile, cook the bacon pieces in a large skillet until crisp, about 10 minutes. Remove the bacon with a slotted spoon and set aside. In the same skillet (keep the fat), add the onion and cumin and saute until onion just starts to soften, about 1 minute.
Stir in the red wine vinegar, remove from heat and set aside. In a small bowl, mix together the ingredients for the creamy dressing: yogurt, mayonnaise, smoked paprika and sriracha.
Place the sweet potatoes in a large bowl, and add the black beans and reserved bacon. Pour the red wine vinegar and onion mixture on the potatoes and toss to coat. Stir in the creamy sauce, walnuts and cilantro. Serve room temperature or chilled. Best if eaten within three days.
Nutrition information per serving: 147 calories; 53 calories from fat; 6 g fat (1 g saturated; 0 g trans fats); 3 mg cholesterol; 265 mg sodium; 19 g carbohydrate; 5 g fiber; 4 g sugar; 5 g protein.
Food Network star Melissa d’Arabian is an expert on healthy eating on a budget. She is the author of the cookbook “Supermarket Healthy.”