Sweet Potato Salad

Contributed By: Parker


4 cups of sweet potatoes, diced in large cubes
1 bell pepper, chopped
4 green onions, chopped
1 cup of mayonnaise
1 teaspoon of fennel seed
(to taste) salt and pepper
2 Tablespoons of olive oil


Toss sweet potato pieces in olive oil. Roast in a 350-degree oven until
potato pieces are soft. Let cool.
Toss cooled potatoes with mayonnaise; add bell pepper and onion; add fennel;
add salt and pepper to taste. Let stand in refrigerator for 30 minutes.
Serves six.

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