Instead of white potatoes and mayonnaise, this potato salad features sweet potatoes (rich in beta carotene) and a spicy-sweet curried dressing.

• 1½ pounds sweet potatoes, peeled and cut into ½-inch chunks
• 1/3 cup plain fat-free yogurt
• 1 tablespoon reduced-fat mayonnaise
• 3 tablespoons mango chutney, finely chopped
• 1½ teaspoons curry powder
• ¾ teaspoon cumin
• ½ teaspoon pepper
• ½ teaspoon salt*
• 1 cup diced celery
• 1/3 cup minced red onion

1. In a vegetable steamer, steam the sweet potatoes until tender, about 10 minutes.
2. Meanwhile, in a salad bowl, blend the yogurt, mayonnaise, chutney, curry powder, cumin, pepper, and salt.
3. Add the sweet potatoes to the dressing along with the celery and onion, and toss gently until well coated.

Makes 4 servings; per serving: 174 calories, 3g total fat (<1g saturated), 4g dietary fiber, 35g carbohydrate, 4g protein, 485mg sodium.