Recipe: Sweet Potato and Apple Salad

SWEET POTATO AND APPLE SALAD

This salad is similar to one created by Charlie Myers at The Gumbo Pot at
the Farmer's Market in Los Angeles. It has to be made in advance and sit
overnight, so that the raw sweet potatoes can soften and all the
flavors can meld properly.

4 cups peeled and grated uncooked sweet potatoes (yams)
2 tart green apples (Granny Smith or Pippin), peeled, cored and chopped
1/2 cup dried red currants
1/2 cup pecan pieces, toasted
Juice of 1 orange
Juice of 1 lime
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, finely minced
Salt and freshly ground black pepper, to taste
1/3 cup olive oil

Mix the sweet potatoes, apples, currants and
pecans in a large bowl. Combine the juices,
vinegar, mustard, garlic, salt and pepper in
a small bowl. Whisk together, then add the
oil in a thin stream, whisking constantly.
Pour over the salad, toss well to combine
well, then refrigerate overnight before serving.

YIELD: 6-8 servings.