Sweet Potato Salad with Rosemary-Honey Vinaigrette

Ingredients

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

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