Roasted Sweet Potato Salad

• 1 (24-oz.) package fresh steam-in-bag petite sweet potatoes
• 1 tablespoon Caribbean jerk seasoning
• 4 tablespoons olive oil, divided
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1 (5-oz.) package baby arugula
• 1 mango, peeled and diced
• 1 avocado, halved and thinly sliced
• 1/2 red bell pepper, sliced
• 1/2 small red onion, sliced
• 1/2 cup torn fresh basil

1. Preheat oven to 425u0b0. Cut potatoes in half lengthwise; toss with jerk seasoning and 1 Tbsp. oil. Arrange, cut sides down, in a single layer on a lightly greased baking sheet. Bake 15 minutes; turn and bake 8 to 10 minutes or until tender. Cool on a wire rack 20 minutes.
2. Whisk together lime juice, salt, and remaining 3 Tbsp. oil in a large bowl. Add arugula and next 5 ingredients, and toss to coat. Arrange on a platter; top with potatoes.

fresh steam, caribbean jerk seasoning, olive oil, lime juice, salt, baby arugula, mango, avocado, red bell pepper, red onion, fresh basil

Taken from www.myrecipes.com/recipe/roasted-sweet-potato-salad-0 (may not work)