Sweet Potato Salsa
Excellent served with fresh grilled salmon.

Servings: 4

NOTE: HOT - To lessen the heat, halve the amount of chilies

1/2 pound sweet potatoes
Juice of one small orange
1 teaspoon crushed dried jalapeno chili
4 small scallions
Juice of one lime (optional)
Salt to taste

Peel and dice the sweet potato flesh finely. Bring a pan of water to boil. Add the sweet potoato and cook for 8 to 10 minutes until just soft. Turn off burner. Drain water and cover pan and set back on warm stove top. Let set for 5 minutes to let dry out. Tip potatoes into a bowl and set aside.

Mix orange juice and crushed dried chilies in a bowl. Chop the onions finely and add them to the juice and chilies.

When the sweet potatoes are cool, add the orange juice mixture and toss carefully until the pieces are coated. Cover the bowl and chill for 2 hours.

Taste the salsa and season with salt. Stir in the lime juice if you think the mixture needs to be sharpened slightly. Salsa will keep for 2 to 3 days covered in the refrigerator.

Per Serving: 56 Calories; trace Fat (2.8% calories from fat); trace Saturated Fat; 1g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fruit.

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