We love sweet potatoes and this is something to try with your BBQ food that’s not so heavy on carbs.
2-4 servings
1 lb sweet potatoes (about 2 medium), preferably organic, peeled and chopped into 1-inch pieces
1/2 cup 2% plain Greek yogurt
2 Tbsp mango chutney
1 tsp curry powder
1/4 cup raisins
1/4 cup chopped green onions, plus more for garnish
Kosher salt, to taste
toasted cashews, optional
Place the cubed potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat. Cook until the potatoes are tender but not mushy, about 10-15 minutes. Drain the cooked potatoes.
While the potatoes are draining, stir together the remaining ingredients in a large bowl. While the potatoes are still warm, add them to the dressing ingredients and stir gently to evenly coat the potatoes.
Chill in the refrigerator (preferably overnight) to allow the flavors to meld.