Zutaten für Calypso Sweet Potato Fruit Salad
- 2 large sweet potatoes
- 2 cups cubed fresh pineapple
- Oranges
- Nonfat Vanilla Yogurt
- 1 tablespoon honey
- Orange Rind
- Unsweetened Coconut
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Zubereitung von Calypso Sweet Potato Fruit Salad
- Preheat oven to 375°F (190°C).
- Prick 2 large sweet potatoes several times with a fork. Place on a baking sheet and bake for 45-50 minutes, or until tender when pierced with a fork.
- Allow sweet potatoes to cool slightly, then peel and cut into 1-inch cubes.
- In a large bowl, combine the sweet potato cubes with 2 cups of cubed fresh pineapple and 1 cup of segmented oranges.
- In a small bowl, whisk together 1/4 cup lime juice, 2 tablespoons orange liqueur (optional), 1 tablespoon honey, 1/2 teaspoon ground cinnamon, and a pinch of ground nutmeg.
- Pour the dressing over the sweet potato and fruit mixture.
- Gently toss to combine, ensuring all the pieces are evenly coated.
- Cover and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, gently toss again and sprinkle with 1/4 cup shredded coconut (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
39g
Fat
3g
Carbs
5g