2.3 lb sweet potatoes and into peeled cut into 1/2-inch cubes ( 4 medium)
0.3 cup walnut pieces chopped
2 lb apples i use 2 granny smith apples cut into 1/2-inch cubes ( 4 medium)
2 tablespoons sugar
2 tablespoons juice of lime fresh
3 tablespoons raisins
0.3 teaspoon salt
0.5 cup yogurt plain fat-free
3 tablespoons mayonnaise reduced-fat
Equipment
bowl
frying pan
dutch oven
steamer basket
Directions
In 4- to 6-quart Dutch oven, place steamer basket; add 1/2 inch water (water should not touch bottom of basket).
Place sweet potatoes in basket; cover tightly and heat to boiling. Reduce heat to low; steam covered 16 to 17 minutes or until tender. Plunge potatoes into ice water until cold; drain.
Meanwhile, sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.
In large bowl, sprinkle apples with sugar and lime juice; toss gently to coat. Stir in sweet potatoes, raisins, salt and 3 tablespoons of the walnuts.
In small bowl, stir together yogurt and mayonnaise.
Pour over sweet potato mixture; toss gently to coat.
Sprinkle with remaining 1 tablespoon walnuts. Cover; refrigerate at least 2 hours or up to 12 hours.
