Make a fall-friendly potato salad using cubed, roasted sweet potatoes tossed in a vinaigrette of olive oil, honey and fresh rosemary.
Line a 15- x 10-inch jellyroll pan with aluminum foil. Coat foil with vegetable cooking spray.
Toss together sweet potato and 1 tablespoon oil in pan.
Bake at 450° for 35 minutes or until tender.
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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