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Sweet potatoes, celery and onions in a sweet and tangy yogurt dressing. This is a great dish for your next picnic or barbecue! This side dish is low fat and a Trim Healthy Mama “E” Fuel.
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This recipe was inspired by a church potluck dinner. Someone had made a sweet potato salad, but used mayonnaise as the dressing. Of course, for Trim Healthy Mamas, this would make it a crossover. Completely on plan, of course, but I wanted a full-on E side dish!
Can I be honest for a moment? I get very stuck in ruts . . . of all kinds! But when I think of E side dishes I think of brown rice, sweet potatoes, or quinoa. Now those are all great, but sometimes I need a little bit of variety! I know this dish is still sweet potatoes, but they are dressed up a little bit!
While the flavors in this dish are a bit unexpected, I find that they are very tasty! I made this for a picnic last week and it was very well received! You can also add variety as you wish – I think a sprinkle of thyme would work well with these flavors, or even a sprinkle of Tony’s Creole Seasoning! Think outside the box a little!
The dressing itself is made with plain Greek yogurt (fat free), so you also get a boost of protein in this side dish! The protein will help to blunt the blood sugar rise and keep it in check. A win, win! This is the perfect side dish to a meal of grilled chicken and roasted broccoli!
So, what do you need for this easy side dish?
3 Pounds Sweet Potatoes, Peeled, Diced, and Cooked
2 Cups Plain 0% Greek Yogurt
1 Teaspoon Apple Cider Vinegar
1.5 – 2 Teaspoons Mineral Salt
1/2 Teaspoon Black Pepper
2 Tablespoons Xylitol (or your favorite sweetener)
1/2 Cup Diced Celery
1/3 Cup Diced Purple Onion
Sprinkle of Thyme, if Desired
The recipe itself is pretty simple – cook your sweet potatoes, drain, then add the remaining ingredients and mix well! You could eat this sweet potato salad warm (as in German Potato Salad), or refrigerate it for the more traditional American variety!
For more great sweet potato side dishes, check out these from some of my blogging buddies!
Cilantro Lime Sweet Potatoes from My Table of Three
Turkey Sweet Potato Balls from Country Girl Cookin’
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Also, I have an ebook for sell – “My Top 10 Low Carb Dessert Recipes.” Click the link to check it out!
Sweet Potato Salad (THM-E, Low Fat)
- 3 Pounds Sweet Potatoes Peeled, Diced, and Cooked
- 2 Cups Plain 0% Greek Yogurt
- 1 Teaspoon Apple Cider Vinegar
- 1.5 - 2 Teaspoons Mineral Salt
- 1/2 Teaspoon Black Pepper
- 2 Tablespoons Xylitol or your favorite sweetener
- 1/2 Cup Diced Celery
- 1/3 Cup Diced Purple Onion
- Sprinkle of Thyme if Desired
- Peel and dice your sweet potatoes.
- Boil for approximately 10 minutes, or until the potatoes are soft when pricked with a fork.
- Drain potatoes.
- Add remaining ingredients to drained potatoes, and mix well.
- Refrigerate for 2 hours before serving, if desired.