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Cuban Sweet Potato Salad With Pineapple and Jicama Recipe
|Sweet potato||1 Large, peeled and cut into 1/4 inch thick slices|
|Extra virgin olive oil||2 Teaspoon|
|Kosher salt||To Taste|
|Black pepper||To Taste|
|Fresh pineapple slices||3 (1 Inch Thick Round)|
|Jicama||12 Ounce, peeled and cut into 1/2 inch thick rounds (1 Piece)|
|Limes||1⁄2 , juiced|
|Red pepper flakes||1 Teaspoon|
Calories 127 Calories from Fat 26
% Daily Value*
Total Fat 3 g4.4%
Saturated Fat 0.23 g1.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 125.6 mg5.2%
Total Carbohydrates 25 g8.3%
Dietary Fiber 6.1 g24.6%
Sugars 11.6 g
Protein 2 g3.1%
Vitamin A 107.8% Vitamin C 39.3%
Calcium 2.6% Iron 4.9%
*Based on a 2000 Calorie diet
Brush grill rack with oil.
Brush sweet potato slices with 2 tsp oil; sprinkle with salt and pepper.
Grill sweet potato, pineapple, and jicama slices, covered, over direct heat for 3-5 minutes per side, turning once.
Cut sweet potatoes into small pieces.
Slice pineapple rounds into tidbits.
Cut jicama rounds into matchsticks using a crinkle cutter.
Place potato, pineapple, and jicama pieces in a bowl.
Whisk together honey and lime juice; stir in lime zest and pepper flakes.
Drizzle dressing over sweet potato mixture; toss to coat ingredients.
Season salad to taste with kosher salt.