Perfect for a large group, this recipe can be doubled or even tripled. The volume can be stretched a little more by adding additional green peppers, some peanuts, or even some cooked, cubed white potatoes. The seasonings can be varied by adding a dash of cumin, lime juice or chili powder. And sweet potatoes are filled with health-enhancing vitamins and phytochemicals.
4 medium sweet potatoes (about 1 1/2 pounds)
1/4 cup peanut or vegetable oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium green pepper, chopped
1 small onion, chopped
1 stalk celery, chopped
Parsley
Heat enough salted water to cover potatoes. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender 30 to 35 minutes; drain.
Cool potatoes; slip off skins. Cube potatoes; place in glass or plastic bowl. Mix oil, lemon juice, salt and pepper; pour over potatoes. Cover and refrigerate at least 4 hours. Stir in green pepper, onion and celery. Garnish with parsley. Serves 6.
"Betty Crocker's International Cookbook"
Thursday, March 08, 2001
