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| 3 mittel | Sweet potatoes; peeled and cubed |
| 1 gross | Granny Smith apple; cored and diced |
| 1 Bund | green onions chopped |
| 1/3 Tasse | red wine vinegar |
| 1/3 Tasse | lime juice fresh |
| 1/4 Tasse | molasses |
| 1/4 Tasse | Ketchup; low sodium |
| 2 Esslöffel | dijon mustard |
| 1 Esslöffel | curry powder |
| 1/4 Tasse | raisins |
| 1 | Jalapeno minced |
| 1/4 Tasse | cilantro chopped, fresh |
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In a large pot, bring 2 quarts of water to a rapid boil over high heat. Throw your sweet potatoes in and cook until they can be pierced fairly easily with a fork but still offer a good amount of resistance, 8 to 10 minutes. Drain the potatoes, rinse with cold water, and refrigerate until chilled, at least 30 minutes.
In a medium bowl, combine all the remaining ingredients, and mix well. Add the chilled sweet potatoes, toss well to coat, and serve.
Per serving: 170.4 calories; 0.8 g fat (3.7% calories from fat); 2.6 g protein; 41.6 g carbohydrate; 0 mg cholesterol; 82 mg sodium
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