Roasted Sweet Potato Salad
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Directions
Item No.
141140
Item No.
311231
Ingredients
- 3 large sweet potatoes
- ½ of a large red onion, sliced thin
- 2 Tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup French Dressing
- 2 Tablespoons Organic Red Wine Vinegar
- ½ cup fresh parsley, chopped
Directions
- Preheat oven to 425°F.
- Peel and cut sweet potatoes into 1” cubes. Toss sweet potatoes and red onion with olive oil, salt, and pepper, and place on a parchment lined baking sheet. Use 2 baking sheets if necessary to avoid overcrowding.
- Bake sweet potatoes for 35-40 minutes, tossing every 15 minutes to allow all sides to brown evenly. Remove and allow to cool.
- In a large bowl, whisk together the French Dressing and red wine vinegar. When potatoes have cooled, toss in the dressing to coat. Top with fresh parsley and serve at room temperature.
