Recipe of the Week

Recipe of the Week
Sweet Potato Apple Salad


  • 6 medium sweet potatoes
  • 1/2 cup olive or vegetable oil


  • 1/4 cup orange juice
  • 1 Tbsp sugar
  • 1 Tbsp cider vinegar
  • 1 Tbsp dijon mustard
  • 1 Tbsp finely chopped onions
  • 1 1/2 tsp poppy seed
  • 1 tsp grated orange peel
  • 1/2 tsp grated lemon peel


  • 2 medium tart apples, chopped
  • 2 green onions, thinly sliced


  • Roast peeled and cubed sweet potatoes with salt, pepper and some olive oil for about 30 minutes @ 400 degrees. Stir as needed. Add a bit of olive oil if potatoes look dry, and cover with foil near the end if getting too brown around edges. Cool and put in large bowl as soon as possible and refrigerate to keep from continuing to cook. (Can do this step the day before.)
  • Dressing: In container with tight lid combine the next eight ingredients. Shake well. (Can also be done ahead.)
  • In large bowl or Pyrex layer 1/4 sweet potatoes, 1/4 chopped apples, 1/4 green onion. Repeat layers 3 times. Refrigerate at least 2 hours. Toss with dressing before serving.


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