I've made this recipe twice in the past two weeks and have eaten almost the entire batch on my own both times. It's delicious, refreshing, colorful - all the things that I feel like we're missing after eating months of stewed, slowcooked, and pureed. 

This picture is from the first time I made it - the time when I bought something marked "sweet potato" at the store.  But when I got it home and peeled it, it was not the orange color inside like I'd expected, but more of a pale yellow.  Is it a sweet potato?  Did I buy a yam?  Which one is orangey in color?  Do they taste the same?  I really don't know.  But what I can tell you is that the second time I made it I used the orange-flesh colored one and the salad looked prettier but tasted just about the same.


I should also note that while everyone in my family COULD eat this salad, NO ONE would.  For Martin, it was the cilantro - you'd think a boy who asks for parsley on his birthday would love it, but he does NOT.  For Sophie, it was the variety of things all touching each other - she likes most of it on it's own, but thought it was WRECKED because it was all mixed together.  For Marty it was the apples or maybe the pepitos or maybe both, but it was far too CRUNCHY.  So, if you're family is like mine, then just make this on a day where you'll be having some of your girlfriends over for lunch.  I think they'll like it and appreciate the variety.  It's probably something their family wouldn't eat either.

Print it: Sweet Potato Salad with Apples and Avocado