Warm Sweet Potato Salad

This is a recipe from this months Family Cirlcle, modified to eliminate the ham that was included in the original. It is meant to include pantry items, as a quick fix. I love to cook seasonal sweet potatoes!

• Ready In: 1 hr
• Serves: 6
• Yields: 6

Ingredients

• 3  tablespoons cider vinegar
• 3  tablespoons maple syrup
• 2  teaspoons Dijon mustard
• 3  tablespoons olive oil
• 2  lbs sweet potatoes, peeled and cut into 1 inch pieces
• 1  large onion, thinly sliced
• 3⁄4 teaspoon dried thyme
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1⁄2 cup pecans, chopped and toasted

Directions

1. Heat oven to 400 degrees. Stir together vinegar, maple syrup and mustard. Slowly whisk in 2 T of olive oil; set aside.
2. Place sweet potatoes and onion in large bowl. Drizzle with remaining olive oil, stir until coated. Spread on baking sheet; sprinkle with thyme, salt and pepper. Roast at 400 for 45 minutes, stirring half way through.
3. Remove from oven and place in a large bowl. Stir in spinach and nuts. Drizzle with maple vinagrette and serve immediately.