Sweet Potato Salsa

• 3 Medium Sweet Potatoes, Peeled And Chopped
• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• Salt And Pepper, to taste
• 1 Large Shallot, Sliced
• 1 Tablespoon Grapeseed Oil
• 1/2 Tablespoons Apple Cider Vinegar
• 1/2 teaspoons Honey
• 1 Red Pepper Finely Chopped
• 13 cups Pomegranate Arils
• 1/2 cups Blackberries
• 2 Tablespoons Fresh Parsley, Chopped

1. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray.
2. Toss potatoes, olive oil, cinnamon, nutmeg and a generous amount of salt and pepper together in a large bowl.
3. Spread the potatoes out onto the baking sheet and roast for 10 minutes.
4. After 10 minutes, flip potatoes and add sliced shallots to the pan.
5. Roast another 10-12 minutes.
6. While potatoes and shallots are roasting, whisk together grapeseed oil, vinegar, honey and a dash of salt and pepper in a small bowl; set aside.
7. When potatoes and shallots are done, transfer to a large bowl.
8. Add red pepper, pomegranate, blackberries and parsley and toss together gently.
9. Pour dressing into bowl and toss again.
10. Season with salt and pepper to taste.
11. Serve warm.

sweet potatoes, olive oil, cinnamon, nutmeg, salt, shallot, grapeseed oil, apple cider vinegar, honey, red pepper, pomegranate arils, blackberries, fresh parsley

Taken from tastykitchen.com/recipes/appetizers-and-snacks/sweet-potato-salsa/ (may not work)