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Cookin' with the Chronicle

Roasted Sweet Potato Salad
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2 jumbo peeled sweet 
  potatoes in 1” pieces
2 tbsp olive oil
1/2 tsp salt, pepper
15-ounce can drained, 
  rinsed black beans 
3 sliced green onions
1 red bell pepper diced
1 cup canned corn
1/2 cup minced herbs 
Dressing
2 tbsp honey
2 tbsp dijon mustard
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp salt, pepper
Preheat oven to 400°. Line baking sheet with foil. Add sweet potatoes in even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper and bake 45 minutes. Halfway through turn potatoes for even cooking. While potatoes bake, chop other ingredients in large bowl. Mix with dressing ingredients. Add baked potatoes, toss and serve. 
For cold salad, refrigerate.

Newspaper

Mailing Address:
     PO Box 9 Lexington
     SC 29071
Street Address:
     131 Swartz Rd.
     Lexington SC 29072
Phone: 803-359-7633
Fax: 803-359-2936