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Marie Schultz, Stockton, California
Sweet Potato Cranberry Salad
Preheat an oven to 350 degrees.
Bake sweet potatoes until they still feel slightly firm -about 50 to 55 minutes. Remove from the oven and let cool to room temperature. Place the sweet potatoes on a plate, cover loosely and refrigerate overnight.
The next day, peel the sweet potatoes and cut them into 1-inch pieces.
Melt 2 tablespoons butter in a fry pan over medium-high heat. Add apple cubes and sauté, stirring occasionally, until the butter browns and the apple cubes start to caramelize and brown around the edges, about 5 minutes. Add the remaining butter to the pan and melt. Then stir in the green onion and cranberries and lightly cook. Stir in the cinnamon and allspice, add the sweet potatoes and cook, stirring frequently, until they are heated through, about 4 minutes. Add salt and pepper to taste.
This can be served hot or lightly cooled
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