Sweet Potato Salad with Rosemary-Honey Vinaigrette

Sweet Potato Salad with Rosemary-Honey Vinaigrette
Photo by Tina Cornett


  • 4 ½ cups peeled, cubed sweet potato
  • 2 garlic cloves, minced
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon salt
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons olive oil, divided
  • ¼ cup honey
  • + 1 more ingredients
    • 3 tablespoons white wine vinegar

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 p...

View full recipe at My Recipes


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