Sweet Potato Salad with Rosemary-Honey Viniagrette

(from Lucianolinda’s recipe box)

Source: Diabetic Recipe Mag.

Serves 6 people

Categories: Salad- slaw- salad dressing

Ingredients

  • 4 1/2 cups peeled, cubed sweet potato
  • 2 Tbsp. olive oil, divided
  • 1/4 cup honey
  • 3 Tbsp. chopped fresh rosemary
  • 2 garlic cloves, minced
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper

Directions

  1. Line a 15 × 10-inch jellyroll pan with aluminum foil. Coat foil with a vegetable cooking spray.
  2. Toss together sweet potato and 1 Tbsp. oil in pan.
  3. Bake at 450 degrees for 35 minutes or until tender.
  4. Whisk together remaining 1 Tbsp. oil, honey, and next 5 ingredients in a large bowl. Add sweet potato, toss well. Cool.

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