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.

Ratings & Reviews

kileynd's Review

Randi4Woodfin
October 18, 2014
N/A

Dylanfly's Review

caltech45
May 20, 2012
Quite nice! This is not only delish, but very nutrish. Instead of the usual mayonnaise wallop, you're getting a seriously healthy dose of sweet potatoes, teamed with other good ingredients. I used cider vinegar instead of white vinegar and am happy with the results. I suggest doubling the recipes for most occasions.

Randi4Woodfin's Review

Dylanfly
April 26, 2011
Great simple and tasty recipe! Everyone was making 'mmm' sounds around the table!

caltech45's Review

kileynd
December 01, 2010
This was well received at my quilt guild potluck. I prepared exactly as written and served it at room temperature. The flavors are a bit unexpected but the result is delicious. I have passed the recipe on to my sister and sister-in-law. I will definitely make again.