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Make a fall-friendly potato salad using cubed, roasted sweet potatoes tossed in a vinaigrette of olive oil, honey and fresh rosemary.

Recipe by Southern Living October 1998

Gallery

Tina Cornett; Styling: Mary Lyn Hill Jenkins

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

194 calories; fat 5g; cholesterol 0mg; sodium 210mg.
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