Cranberry Sweet Potato Salad

Ingredients

For the salad:

2 pounds sweet potatoes, cut into half–inch chunks

1 small red onion, chopped

1 stalk celery, chopped

½ cup dried cranberries

For the dressing:

1 tablespoon Dijon-style mustard

2 tablespoons mango chutney

¼ cup yogurt

8 teaspoons Benefiber^®*

2 tablespoons cider vinegar

Instructions

Steam the sweet potatoes until they are just tender, about 15-20 minutes. As soon as they are done, rinse them with cold water to stop the cooking and drain. Combine with the other salad ingredients and chill until ready to serve.

Combine the dressing ingredients and stir into the salad.

Yield: 4 servings

Nutritional Information per serving

With Benefiber^®

*Read product label before recipe preparation.