Sweet Potato Apple Salad

Southern Living
12 to 15 servings


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8 large sweet potatoes (5 1/4 pounds)
4 Granny Smith apples
4 green onions


Cook sweet potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool. Peel sweet potatoes, and cut into 1/2-inch-thick slices. Cut apples into thin wedges; slice green onions.

Arrange one-fourth of sweet potato slices, apple wedges, and green onions in a large salad bowl; drizzle with one-fourth of Poppy Seed Dressing. Repeat layers 3 times with remaining ingredients; chill.

Created date

October 2003