Cranberry Apple Sweet Potato Salad

Prepared by Executive Chef Timothy Groody
Serves 3-4

1 large sweet potato 1/3" diced 2 cup

2 tsp salt

1 cup fresh cranberries

1 apple diced (granny smith or your favorite)

¾ cup maple syrup

1/3 cup orange juice

2 cinnamon sticks

3 rosemary sprigs

½ cup mini marshmallows

In a small pot cover the sweet potatoes with water and add salt and 1 cinnamon stick.  Bring to a boil and simmer till tender.  About 4-5 min.  Drain and set aside in a bowl.

In a sauté pan bring to a boil syrup, oj, 1 cinnamon stick and rosemary.  Simmer 8 min.  Add cranberries and apple.  Bring to a boil and simmer 5-8 min until cranberries pop open and syrup starts to thicken.  You will hear the popping.  Pour over the potatoes.  Serve hot or let cool and serve at cool.  If cool pull out of the refrigerator 1 hr before serving.  It will have better flavor.  You can make it 1 day in advance and reheat slowly on the stove. Add a small amount of water if needed. Toss in ½ the marshmallows just before serving and garnish with the rest.  You can bake this with the marshmallows on top like traditional sweet potatoes.  Serve and Enjoy!!!!!