6 medium sweet potatoes
1/4 c. orange juice
1 tbsp. cider or white wine vinegar
1 tbsp. finely chopped onion
1 tsp. grated orange peel
2 medium tart apples, chopped
1/2 c. olive or vegetable oil
1 tbsp. sugar
1 tbsp. Dijon mustard
1 1/2 tsp. poppy seeds
1/2 tsp. grated lemon peel
2 green onions, thinly sliced

In a large saucepan, cook sweet potatoes in boiling water until just tender, about 20 minutes. Cool completely. Meanwhile, in a jar with a tight-fitting lid, combine the next nine ingredients; shake well. Peel potatoes; cut in half lengthwise, then into 1/2-inch slices. In a 4-quart bowl, layer a fourth of the sweet potatoes, apples and onions; drizzle with a fourth of the salad dressing. Repeat layers three times. Refrigerate for 1 to 2 hours. Toss before serving.

Yield: 8 to 10 servings.