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Sweet Potato Salad with Rosemary-Honey Vinaigrette

Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins
Yield 6 servings
Make a fall-friendly potato salad using cubed, roasted sweet potatoes tossed in a vinaigrette of olive oil, honey and fresh rosemary.


  • 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

Nutrition Information

  • calories 194
  • fat 5 g
  • cholesterol 0.0 mg
  • sodium 210 mg

How to Make It

  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.