. . .

INGREDIENTS
1 large to 2 small (about 2 1/2 pounds sweet potatoes)
1 medium size red pepper
1/4 cup sherry or red wine vinegar
1/2 cup olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium apple (any sweet organic is good)
2 teaspoons ground cumin
1 tablespoon grated orange zest
1/2 cup fresh mint leaves chopped or 1/4 cup dried mint
1 or 2 minced jalapeno peppers
1/4 cup dried currants or raisins(optional)

DIRECTIONS
1) Preheat oven to 400F and roast as per previous recipe or alternatively steam the potatoes.
2) While the potatoes are cooking, put in blender the remaining 6 tablespoons of olive oil with the vinegar, red bell pepper, cumin and the orange zest if you are using. Sprinkle with the salt.
3) Add the apple, scallion, mint, jalapeno and raisins
to the warm potatoes and gently toss.
4) Add most of the dressing and toss. Add more dressing if you need it. Taste for seasoning.
5) Serve at room temperature or refrigerate for the next day.