Learn how to make Sweet Potato and Apple Salad, one of Rita's recipes for keeping cholesterol down.

Sweet Potato and Apple Salad


  • 2 large sweet potatoes, peeled and cubed
  • Vegetable cooking spray
  • ¼ teaspoon salt, divided
  • ¼ teaspoon black pepper
  • 3 tablespoons apple cider
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 medium gala apple, cored and chopped, about 1 cup
  • ½ cup chopped celery
  • ¼ cup sliced red onion
  • Lettuce leaves


  1. Preheat oven to 450 degrees. Arrange sweet potatoes in single layer on baking sheet. Coat with cooking spray; season with half the salt and pepper. Roast 20-25 minutes or until potatoes are tender, stirring halfway through. Cool completely.
  2. Meanwhile, whisk cider, oil, vinegar, mustard, honey and remaining salt and pepper in small bowl until blended.
  3. Combine sweet potatoes, apple, celery and onion in medium bowl. Drizzle with dressing; gently toss to coat.
  4. Arrange lettuce leaves on 4 serving plates. Top evenly with sweet potato salad.