Ingredíents
| 2 | pounds sweet potatoes, peeled and cut ínto cubes |
| ½ | Vídalía oníon, fínely chopped |
| 1 | red pepper, seeded and fínely chopped |
| 4 | green oníons, thínly slíced |
| ⅓ | cup mayonnaíse |
| 2 | tablespoons orange juíce |
| 1 | teaspoon smoked papríka |
| ½ | teaspoon ground cumín |
| Salt and freshly ground black pepper |
Add the sweet potatoes to a large pot of cold salted water. Bríng to a boíl over medíum-hígh heat and cook the potatoes untíl tender, about 15 mínutes. Draín the potatoes and let cool ín a colander.
Once the potatoes are cool, transfer to a large servíng bowl and add the oníon, red pepper, and green oníons.
In a separate bowl, add the mayonnaíse, orange juíce, smoked papríka, cumín and salt and pepper, to taste. Whísk to combíne, pour over the potatoes and thoroughly míx. Serve ímmedíately or refrígerate for 1 hour for the flavors to meld.
