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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A great tasting combination of flavors. By Polly Pitchford, Full Spectrum Health. sweet potato, honey, olive oil, white wine vinegar, fresh rosemary, garlic, salt, black pepper cvt Ingredients:
1100 g (4 1/2 cups) peeled sweet potato, in 1/2 cubes |
1/4 cup honey |
1 tablespoon olive oil, plus |
2 teaspoons olive oil |
3 tablespoons white wine vinegar |
2 tablespoons chopped fresh rosemary |
2 cloves garlic, minced |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Preheat oven to 450 degrees.
2. Line a cookie sheet with aluminum foil and coat lightly with cooking spray. Toss together sweet potato and 2 teaspoons oil on the pan. Bake for 35 minutes, or until tender.
3. Whisk together 1 tablespoon oil, honey, and remaining ingredients in a large serving bowl. Add sweet potatoes and toss to coat. Cool before serving.
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