Sweet Potato Salad With Rosemary-Honey Vinaigrette

From Southern Living Magazine

• Ready In: 50 mins
• Serves: 6

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

Directions

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