ginger sweet potato salad

• 2 1/2 lb sweet potatoes, cut into 3/4 in chunks
• 2 tbsp olive oil
• 1 tsp coarse salt
• 1/4 tsp ground black pepper
• 2 tbsp orange juice
• 1 tbsp minced fresh ginger
• 2 tsp dijon mustard
• 3 scallions, thinly sliced, crosswise

1. Preheat oven to 425 Fahrenheit.
2. On a nonstick rimmed baking sheet, toss sweet potatoes, with 1 tablespoon olive oil, salt and pepper.
3. Roast until fork tender; about 35 minutes.
4. In a large bowl, whisk together orange juice, 1 tablespoon olive oil, ginger, and mustard.
5. Add scallions and potatoes; toss to coat with dressing.
6. Season with salt and pepper, if desired.
7. Serve warm, cold, or at room temp.
8. Recipe from Everyday Food, edition 23.

sweet potatoes, olive oil, salt, ground black pepper, orange juice, fresh ginger, mustard, scallions

Taken from cookpad.com/us/recipes/336666-ginger-sweet-potato-salad (may not work)