Saturday, September 13, 2008

Roasted Sweet Potato Salad

Roasted Sweet Potato Salad
Courtesy of Cypress Family Fellowship Women's Recipe Party
Yield 6 to 8 servings

4 large sweet potatoes, peeled and cubed
2 tablespoons olive oil, divided
1/4 cup honey
3 tablespoons white wine vinegar
2 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
Garnish: fresh rosemary

Coat a large roasting pan with cooking spray; toss together sweet potatoes an 1 tablespoon oil in pan. Bake, uncovered, at 450 for 40-45 minutes or until sweet potatoes are tender and roasted, stirring after 30 minutes.

Whisk together the remaining 1 tablespoon olive oil, honey, and the next 5 ingredients in a serving bowl. Add warm potatoes, and toss gently. Cool. Garnish, if desired.
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