Sweet Potato Salad - cooking recipe

Ingredients

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

Preparation

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 a pan.
Bake at 450 degrees for 35 minutes or until tender.
Whisk together remaining 1 tablespoon oil, honey, and next 5 ingredients in large bowl.
Add sweet potato; toss well. Cool.
Yield:
6 servings.