Sweet Potato Salad

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For all of you looking for a new twist on a cold salad/side dish, try this out, it is wonderful and filled with flavor and vitamin A (in the form of beta-carotene), a very good source of vitamin C and manganese, and a good source of copper, dietary fiber, vitamin B6, potassium and iron.

Serves 2
INGREDIENTS

2 medium Sweet Potatoes, peeled
1 tablespoon olive oil
1 cup plain yogurt
3 gloves garlic, peeled and crushed
1 tables golden raisins, or cubed apples (optional)
salt, to taste
ground black pepper, to taste
parsley sprigs and black olives, to garnish

1. Grate the sweet potatoes using the coarse side of a box grater.

2. In a medium non-stick frying pan, heat the oil over medium heat. Add the sweet potatoes and fry, stirring frequently, for about 7-10 minutes, or until cooked. Do not overcook: they should be soft but not mushy. I  prefer them a little undercooked, for a fresher taste. Remove from heat and allow to cool.

3. In a mixing bowl, combine yogurt and garlic, and mix well. Add sweet potatoes, raisins/apples. Season with salt and pepper to taste. Mix well.

4. Serve chilled, garnished with black olives, parsley, and dollop of yogurt.