Roasted Sweet Potato Salad
Recipe from Christmas with Southern Living 2002
Yield: 6 - 8 servings
Ingredients:
- 4 large sweet potatoes, peeled and cubed
- 1 TBSP olive oil
Dressing
- 1 TBSP olive oil
- 1/4 cup honey
- 3 TBSP white wine vinegar
- 2 TBSP chopped fresh rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 garlic cloves, minced
Directions:
- Coat a large roasting pan with cooking spray or line with nonstick foil
- Toss potatoes with 1 TBSP olive oil and put in roasting pan
- Bake, uncovered, at 450° for 35 to 45 minutes until potato is tender and roasted, stirring after 20 minutes
- Whisk together Dressing ingredients
- Pour Dressing over roasted potatoes and toss gently (Best to refrigerate overnight to blend flavors)
- Garnish with fresh rosemary sprig
- Serve salad chilled or at room temperature