Sweet Potato Salad With Rosemary-Honey Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From Southern Living Magazine Ingredients:
4 1/2 cups sweet potatoes, peeled, cubed |
2 tablespoons olive oil, divided |
1/4 cup honey |
3 tablespoons white wine vinegar |
2 tablespoons fresh rosemary, chopped |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
Directions:
1. Line a 15- x 10-inch jellyroll pan with aluminum foil. Coat foil with vegetable cooking spray.
2. Toss together sweet potato and 1 tablespoon oil in pan.
3. Bake at 450° for 35 minutes or until tender.
4. Whisk together remaining 1 tablespoon oil, honey, and next 5 ingredients in a large bowl. Add sweet potato; toss well. Cool.
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