An unusual combination of fruit and vegetable is perfect as an accompaniment to chicken, turkey and pork. Roasting the potatoes and pineapple bring out sweetness and flavor. Look for Garnet sweet potatoes if they are marked. They are generally more slender, smooth skinned and more red in color. Inside they are sweet and great for baking or mashing. White balsamic vinegar is a boon to salads as it doesn’t discolor the salad as does the dark.
2 tablespoons olive or canola oil
2 tablespoons honey
2 teaspoons frozen apple juice concentrate
1 tablespoons balsamic vinegar, white if possible.
2 teaspoons minced peeled fresh ginger
3/4 teaspoon salt
Whisk all ingredients to blend in small bowl. Season dressing to taste with salt and pepper.
1 1/4 pounds red skinned sweet potatoes (yams), cut into 3/4 inch square dice
11/4 pounds fresh pineapple, cut into 3/4 inch square dice
2 tablespoons chopped fresh parsley
1/3 cup pecans, toasted
1/3 cup dark raisins
Preheat oven to 350 degrees. Roast sweet potatoes until just tender, 20 to 30 minutes.
Roast pineapple until tender, about 20 minutes. Cool both. Combine all ingredients; pour dressing over and toss gently.
Makes 4 to 5 servings.