Ingredients
Scale
- 5 medium sweet potatoes, roasted, peeled and cubed to about 6 cups
- 1 Granny Smith apple, cored and sliced
- 3/4 cup sliced scallions
- 3/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon whole grain mustard
- 3 tablespoons apple cider vinegar
- 2 teaspoons hot sauce (like Crystal or Tabasco)
- salt and pepper to taste
- 1/4 cup chopped fresh mint leaves
Instructions
- Roast sweet potatoes in foil until they’re completely softened through and a sharp knife inserted in them meets to tension, about 1 hour. Allow to cool completely. Peel with a paring knife and dice into bite-sized chunks.
- Add potato chunks to a large bowl. Top with sliced apples and scallions
- In a small bowl whisk together yogurt and mayonnaise, mustard and vinegar, hot sauce, a good dose of salt and fresh cracked black pepper. Whisk to combine and taste. Add more acid, hot sauce, salt and pepper as necessary to your taste.
- Pour the yogurt mixture over the sweet potatoes. Toss to combine. Fold in mint. Transfer to a serving bowl and top with more scallions and mint. Refrigerate for 2 hours before serving.
Nutrition
- Serving Size: 4
