Hawaiian Sweet Potatoes With Creamy Cucumber Salad

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  • 5 (1)
80 MIN
4 SERVING
Medium

PROTEIN

0 g

CARBS

0 g

CALORIES

0 kcal

SUGAR

0 g

cholesterol

384 mg

FAT

0 g

Ingredients

Serving

sweet potato

2 medium

pineapple ( finely diced )

2 cup, chunks

tomatoe ( seeded and diced )

1

onion ( diced )

1 small

jalapeno ( seeded and finely diced )

1 pepper

minced garlic

1 clove

cilantro ( chopped )

1/4 cup

lime juice

2 tbsp

salt

1/4 tsp

whole milk greek yogurt ( optional )

1/4 cup

cucumber ( cut in half,seeded and sliced )

2 medium

onion ( sliced )

3 medium

rice wine vinegar

1/4 cup

honey

1 tbsp

red pepper flakes ( optional )

1/4 tsp

salt ( optional )

1/4 tsp

whole milk greek yogurt

32 g

macadamias ( or hazelnuts, chopped )

7 g

Hawaiian Sweet Potatoes With Creamy Cucumber Salad

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  • 5 (1)

Instructions

Step 1 (Sweet Potatoes)

Preheat oven to 350 degrees.

Step 2 (Sweet Potatoes)

Prick the skin of sweet potato generously with a fork and place in oven. Bake 45-60 minutes until soft.

Step 3 (Sweet Potatoes)

While the potato is cooking, prepare the salsa.

Step 4 (Sweet Potatoes)

Place remaining ingredients, except yogurt, in a bowl. Stir to combine.

Step 5 (Sweet Potatoes)

When the potato is fully cooked, slice the skin to scoop out the insides.

Step 6 (Sweet Potatoes)

Mash the potato with a fork.

Step 7 (Sweet Potatoes)

Top with pineapple salsa and yogurt if desired.

Note: Pineapple salsa serves up to 4, save extra salsa in refrigerator up to 4 days. This salsa is also delicious served with tortilla chips.

Step 1 (Cucumber Salad)

In a bowl, combine vinegar, honey, pepper flakes, salt, and yogurt.

Step 2 (Cucumber Salad)

Cut cucumbers in half lengthwise and scoop out the seeds with a melon baller or tablespoon. Slice into ¼” slices and add to the bowl.

Step 3 (Cucumber Salad)

Add green onions and stir to coat.

Step 4 (Cucumber Salad)

Serve immediately or let marinate up to half a day in the fridge.

Top a baked sweet potato with a Hawaiian inspired colorful concoction created for conception. The pineapple salsa not only will have your taste buds dancing, but it provides beta carotene as well as bromelain, which is an anti-inflammatory. Because of its anti-inflammatory properties, bromelain has been shown to support implantation. Cook up this vegetarian creation with a side of creamy cucumber salad for a nutritional baby-making boost. Add green onions and stir to coat.
Serve immediately or let marinate up to half a day in the fridge.

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