Roasted Sweet Potato Salad
|Sweet potatoes||4 Large, cubed (Peeled)|
|Olive oil||2 Tablespoon (Divided)|
|Honey||1⁄4 Cup (4 tbs)|
|White wine vinegar||3 Tablespoon|
|Chopped fresh rosemary||2 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
Coat a large roasting pan with cooking spray; toss together potato and 1 tablespoon oil in pan.
Bake, uncovered, at 450° for 35 to 45 minutes or until potato is tender and roasted, stirring after 20 minute-.
Whisk together remaining 1 tablespoon oil, honey, and next 5 ingredients.
Transfer warm potato to a large serving bowl; add dressing, and toss gently.
Garnish, if desired.