Sweet Potato Salad

2 purple sweet potatoes

2 white sweet potatoes

2 orange sweet potatoes.

1 small butter nut squash

One small loaf or cinnamon raison bread

One bag of marshmallows

2 table spoons of olive oil

 

 

Preheat oven to 400 degrees. Cook the sweet potatoes and butter nut squash for 45 minutes. Toast marshmallows. Cut slices of cinnamon bread into cubes and toast them in the oven with one table’s spoon of olive oil. Remove marsh mallows and cinnamon bread croutons from the oven. Remove sweet potatoes and butter net squash from the oven. Peel them and cub them. Place them in a large bowl. Set aside and make your dressing. Put one box of dates and one carton of raspberries into a sauce pan and reduce it to molasses. You can also toss with a bottle of sweet balsamic, strawberry, or raspberry salad dressing from Kraft Add 1 tablespoon of olive oil and toss this dressing in bowl with sweet potatoes and squash. Serve in a bowl garnished with marshmallows and cinnamon bread croutons on the side.