Amazing Sweet Potato Salad

From Extraordinary Health magazine. Serve chilled or room temperature in the hotter months and warm in the colder months.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  lbs sweet potatoes (orange flesh)
• 2  small red bell peppers, seeded, membrane removed and diced
• 4  tablespoons dark raisins
• 3  tablespoons lemon juice
• 3  tablespoons fresh parsley, chopped
• 4  tablespoons extra virgin olive oil
• 3  tablespoons fresh rosemary leaves, chopped
•  salt
•  cracked black pepper
• 1⁄3 cup  sliced almonds (your choice raw or roasted)
•  greens (kale, baby spinach, arugula, mixed greens, etc.)

Directions

1. *Note: if the weather is hot and you prefer, the sweet potatoes can be diced and browned in a little bit of oil in a pan on the stove top rather than roasted.
2. in an oven.
3. *Preheat oven to 400 degrees.
4. Roast the sweet potatoes for 45 minutes or until fork tender.
5. Set aside to cool then dice.
6. If desired, line the salad bowl with greens of your choice. Place the sweet potatoes in salad bowl.
7. Add the other ingredients except for the almonds. Season with salt and pepper to taste.
8. Serve immediately or cover and chill until ready to eat.
9. Just before serving, garnish the salad with the almonds.