Sweet Potato Salad With Rosemary-Honey Vinaigrette - cooking recipe

Ingredients

4 1/2 cups sweet potatoes, peeled, cubed
2 tablespoons olive oil, divided
1/4 cup honey
3 tablespoons white wine vinegar
2 tablespoons fresh rosemary, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon fresh 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 pan.
Bake at 450\u00b0 for 35 minutes or until tender.
Whisk together remaining 1 tablespoon oil, honey, and next 5 ingredients in a large bowl. Add sweet potato; toss well. Cool.