Curried Sweet Potato Salad

 

2

lb sweet potatoes, peeled and cut into 3/4-inch chunks

3

tablespoons chopped pecans

1/2

cup Yoplait® Original fat-free plain yogurt

2

tablespoons light mayonnaise

2

tablespoons packed brown sugar

1/2

teaspoon curry powder

1/8

teaspoon salt

1

cup canned pineapple tidbits in juice, drained

3

green onions, sliced

• 1 In large saucepan, cover sweet potatoes with cold water. Cover and heat to boiling. Reduce heat; simmer, covered, 10 to 12 minutes or until tender. Drain; let cool.
• 2 Meanwhile, in small nonstick skillet, toast pecans over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate; let cool.
• 3 In large salad bowl, whisk together yogurt, mayonnaise, brown sugar, curry powder and salt. Gently stir in pineapple, green onions and sweet potatoes. Sprinkle with toasted pecans. Serve immediately or cover and chill until ready to serve.