Nicole Turner">

Reci-please

Fall is here! As a child, this season was always my favorite time of year because it signaled a change of recipes in my family’s meal repertoire. Crisp apples and sweet potatoes (or yams) peak in the fall and give new life to dull recipes. Sweet potatoes, which are rich in vitamin A, pair well with apples to make a savory dish full of fiber and nutrients. Hope this salad will become one of your new fall favorites!

Sweet Potato & Apple Salad

3 pounds sweet potatoes, peeled and cut into 1-inch cubes
1 pound crisp apples (such as Granny Smith or Honey Crisp), cored & diced into 1/2-inch cubes with peel on
1 small red onion (about a 1/2 cup), finely chopped
1/2 cup olive oil
3 tablespoons orange juice
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 tablespoon apple cider vinegar
1 teaspoons grated lemon or orange peel
1/2 teaspoon salt
1/2 teaspoon pepper
Steps:
1. Place potatoes in a large saucepan and cover with wa
ter. Bring to a boil. Cover and
reduce heat. Cook for 10-12 minutes. Potatoes should b
e just tender on the outside but
resistant in the center when pierced with a knife.
2. Drain potatoes and set aside to cool slightly.
3. In a small bowl, whisk together oil, orange juice, h
erbs, cider vinegar lemon peel, salt
and pepper.
4. Place diced apples in a large bowl. Pour vinaigret
te over the apples and stir to coat.
5. Add sweet potatoes and red onions to the bowl with
apples. Mix well.
6. Serve warm or chill until ready to serve.
*This recipe makes 12 servings (3/4 cup per serving)*

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