Roasted Sweet Potato Salad

• Dressing
• 1/4 cup extra-virgin olive oil
• 2 tablespoons pure maple syrup
• 2 tablespoons orange juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salad
• 6 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2 inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon each salt & pepper, or to taste
• 1 cup green onions
• 1 cup toasted pecans or walnuts, coarsely chopped
• 1 cup craisins (cranberry raisins)

1. Directions
2. Preheat oven to 425
3. For dressing
4. Blend all ingredients in a small bowl, seasoning to taste with salt & pepper.
5. For Salad
6. 1 Spray large baking tray with non-stick spray.
7. 2. Toss cubed sweet potatoes with olive oil, salt & pepper. Lay in single layer on tray.
8. 3. Roast in preheated oven for 30 minutes, shaking tray after 15 minutes to prevent sticking. Allow potatoes to cool to room temperature.
9. 4. Add nuts and craisins. Pour dressing over, toss gently to blend. Season with salt & pepper.
10. 5. Can be made ahead and refrigerated. Bring to room temperature before serving.

dressing, extravirgin olive oil, maple syrup, orange juice, balsamic vinegar, lemon juice, ground cinnamon, ground nutmeg, salad, potatoes, extravirgin olive oil, salt, green onions, pecans, craisins

Taken from www.epicurious.com/recipes/member/views/roasted-sweet-potato-salad-1206251 (may not work)