4 lg. sweet potatoes
2 tsp. grated orange zest
2 c. seedless green grapes
2 lg. Rome apples
Salt & pepper to taste
4 c. orange juice
1 med. jicama
4 celery ribs
3 c. sour cream

Peel and halve sweet potatoes and boil until just tender. Pour juice and zest, stirred together, over potatoes, toss and chill.

When ready to serve, halve the green grapes and medium dice jicama, celery and cored apples. Drain sweet potatoes and dice. Toss everything together with salt and pepper; bind lightly with sour cream.

Makes 8 servings.