"The belly rules the mind."--Spanish Proverb

Sweet Potato Salad with Apple and Avocado Recipe

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This recipe for Sweet Potato Salad with Apple and Avocado, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Owens
Added: Tuesday, February 1, 2011


1 lb. sweet potatoes, peeled and cut into 1 inch cubes
1 cup frozen corn
cup unsalted hulled pumpkin seeds or pepitas
1 medium red apple diced
small onion finely chopped
cup chopped cilantro
cup lime juice
2Tbs. olive oil
avocado, finely diced

1. Place sweet potatoes in large saucepan, and cover with water. Bring to a boil and cook three minutes. Add corn and cook 1 to 2 minutes more, or until potatoes are tender. Drain in colander and rinse under cold water to cool. Drain well.
2. Toast pumpkin seeds in dry skillet over medium-high heat 3-4 minutes or until seeds begin to pop. Transfer to plate, and cool.
3. Combine apple, onion, cilantro, and lime juice in large bowl. Stir in sweet potatoes, corn, and oil, and season with salt and pepper, if desired. Stir in avocado and toasted pumpkin seeds just before serving.




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