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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sweet Potato Salad with Apple and Avocado Recipe

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This recipe for Sweet Potato Salad with Apple and Avocado is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. sweet potatoes, peeled and cut into 1 inch cubes
1 cup frozen corn
¼ cup unsalted hulled pumpkin seeds or pepitas
1 medium red apple diced
½ small onion finely chopped
¼ cup chopped cilantro
¼ cup lime juice
2Tbs. olive oil
½ avocado, finely diced
Directions:
Directions:
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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