Sweet Potato Salad with Rosemary-Honey Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Make a fall-friendly potato salad using cubed, roasted sweet potatoes tossed in a vinaigrette of olive oil, honey and fresh rosemary. Ingredients:
4 1/2 cups peeled, cubed sweet potato |
2 tablespoons olive oil, divided |
1/4 cup honey |
3 tablespoons white wine vinegar |
2 tablespoons chopped fresh rosemary |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon freshly 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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