• 1 lb sweet potatoes and/or yams, peeled and cut into ½-inch cubes
• 1 cup corn
• ¼ cup pumpkin seeds or pepitas
• 1 medium red apple, diced (1 cup)
• ½ small onion, finely chopped (½ cup)
• ¼ cup cilantro, chopped
• ¼ cup lime juice
• 2 tbsp olive oil
• 1 avocado, finely diced
• Salt and Pepper, to taste

Place sweet potatoes in large saucepan, and cover with water. Bring to a boil, and cook until potatoes are tender. Add corn, and cook 1 to 2 minutes more. Drain in colander and rinse under cold water to cool. Toast pumpkin seeds in dry skillet over medium-high heat 3 to 4 minutes, or until seeds begin to pop. Transfer to plate, and cool. Combine apple, onion, cilantro, and lime juice in large bowl. Stir in sweet potatoes, corn, and oil, and season with salt and pepper, if desired. Stir in avocado and toasted pumpkin seeds just before serving.