Carnival Potato Salad

2 cups sweet potatoes, diced (1/2 inch)

2 tbsps. olive oil

1 red sweet pepper, seeded and diced

Onions, sliced

1 can whole kernel corn

1/2 cup orange juice

1 tbsp. hot pepper sauce

1-2 tbsp. fresh lime or lemon juice

1/2 tsp. salt

1 avocado, diced (optional)

1/2 cup plum tomatoes,

seeded, cut in cubes

1 head broccoli

Bring a large saucepan of lightly salted water to boil.

Add potatoes and cook 6 minutes, or until fork-tender. Drain and place in a large bowl.

In a large skillet, heat oil over medium-high heat. Add sweet pepper and cook 4 minutes, or until just tender, stirring constantly.

Add onions and corn. Cook 4 more minutes, or until vegetables are very tender.

Add vegetables to bowl with sweet potatoes. Stir in orange juice, hot pepper sauce, 1 tablespoon of the lime/lemon juice and the salt. Chill at least 1 hour or overnight. Just before serving, add more lime/lemon juice, if you like. Toss in avocado (if used) and serve.

Serves 6.