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.

How to Make It

Step 1

Line a 15- x 10-inch jellyroll pan with aluminum foil. Coat foil with vegetable cooking spray.

Step 2

Toss together sweet potato and 1 tablespoon oil in pan.

Step 3

Bake at 450° for 35 minutes or until tender.

Step 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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