Roasted Sweet Potato & Prosciutto Salad

• 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

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.

sweet potatoes, olive oil, salt, pepper, sliced radish, pecans, sweet red pepper, green onions, lemon juice, honey

Taken from www.food.com/recipe/roasted-sweet-potato-prosciutto-salad-508667 (may not work)