Sweet Potato Salad:  It's always sweet potation season in North Carolina!  Turn this recipe into your own by adding turkey bacon, your favorite seasonings, or additional vegetables.  Head over to your local Farmers' Market to grab some sweet potatoes and enjoy this dish.  This dish is perfect for a light lunch, snack or side dish.

Ingredients:  1 cup cooked sweet potato, 1/2 cup sweet fresh corn, 4 oz. light plain yogurt, 1 large tomato, 1 clove minced garlic, 1 tsp dried dill weed, basil, parsley or rosemary can substitute the dill weed.

1.  In a small dish mix the yogurt, dill and garlic.  Set aside.  (Note: this is better if let to sit overnight in the refrigerator.)
2. Bake sweet potato and allow to cool.  Remove skin and cut into chunks.
3. Grill sweet corn (or cook on the stove) and remove from the ear once cooled with a paring knife.
4. Chunk tomato into 1/2 inch pieces.

For additional foods, health and nutrition information contact Shelina Bonner, Family and Consumer Sciences Agent, North Carolina Cooperative Extension, Greene County Center at (252) 747-5831.