Roasting sweet potatoes is far more convenient than boiling them. Rosemary-honey vinaigrette transforms this ultra-simple salad into something magnificent. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Sweet Potato Salad Sweet Potato Salad Recipe | PT50M Serves 6 Ingredients: 4.5 Cups Sweet Potato 0.25 Cup Honey 2 Cloves Garlic 0.5 Teaspoon Salt 0.5 Teaspoon Freshly Ground Black Pepper 2 Tablespoons Olive Oil 3 Tablespoons White Wine Vinegar 2 Tablespoons Fresh Rosemary Preheat oven to 450 degrees. Line a 15x10-inch jellyroll pan with a greased piece of foil. In a roasting pan, add sweet potato cubes and 1 tablespoon of oil and toss to coat. Bake for about 35 minutes or till tender. Remove from oven and keep aside to cool slightly. In a large bowl, add remaining 1 tablespoon of oil and remaining ingredients and beat till well combined. Add sweet potato cubes and toss to coat well. Refrigerate to cool before serving.

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