Roasted Sweet Potato & Prosciutto Salad

From Taste of Home, Nov 2013. Sweet potatoes & pork salad.

• Ready In: 1 hr
• Serves: 8
• Yields: 3/4 cup

Ingredients

• 3  medium sweet potatoes, peeled and cut into 1-in . pieces
• 4  tablespoons olive oil, divided
• 1⁄2 teaspoon salt, divided
• 1⁄8 teaspoon pepper
• 3  ounces  thinly sliced prosciutto, julienned
• 1⁄2 cup  sliced radish
• 1⁄3 cup  chopped pecans, toasted
• 1⁄4 cup  finely chopped  sweet red pepper
• 2  green onions, sliced, divided
• 1  tablespoon lemon juice
• 1  teaspoon honey

Directions

1. Preheat oven to 400*. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoons slat and the pepper; toss to coat. Roast 30 minutes, stirring occasionally.
2. Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly.
3. Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.