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Sweet Potato Salad

Yield: Serves 4. 1 cup per serving.



1 pound orange fleshed sweet potatoes
1 cup green peas, cooked
1/4 cup sliced green pepper
1/4 cup diced red onion
1 Tbsp cider vinegar
1 Tbsp oil
Black pepper to taste
1 tsp dried oregano

Wash, pierce and dry the sweet potatoes. Microwave on high until tender, or about 5 minutes per sweet potato. Cool sweet potatoes, then peel them and cut into 1-inch pieces. Transfer to a serving bowl. Add the rest of the ingredients and mix well. Serve immediately or chill for later use.