Chef Audrey's Sweet Potato and Fruit Salad

3:40 PM, Jul 23, 2011   |    comments
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• 2 large sweet potatoes
• 1 cup pineapple
• 2 large oranges, peeled and sectioned
• 1/2 cup nonfat vanilla yogurt
• 1 tablespoon honey
• 1/2 teaspoon grated orange rind
4 oz Pecan pieces OR
• 2 teaspoons shredded unsweetened coconut OPTIONAL

Method: Preheat over to 375 degrees. Pierce sweet potatoes several times with a sharp knife and bake 45 minutes until tender. When potatoes are cool enough to handle, peel them and cut into 1-inch cubes. Place cubes in a large bowl and add pineapple and orange sections.
In a small bowl, combine remaining ingredients, except shredded coconut. Mix well. Spoon over sweet potato mixture. Mix gently, until evenly coated. Chill several hours or overnight. Sprinkle the pecans and mix throughout or just before serving, mix well and sprinkle with coconut, if desired.

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