Roasted Sweet Potato Salad

3 lb (1.5 kg) sweet potatoes (about 5 potatoes), well washed and cut in 0.5 inch (1 cm) chunks
3 tbsp (45 ml) vegetable oil
0.5 tsp (2 ml) each salt and pepper
2 cups (500 ml) lightly packed whole basil leaves
0.5 cup (125 ml) thinly sliced red onion
3 tbsp (45 ml) plain yogurt
2 tbsp (30 ml) light mayonnaise
2 tsp (10 ml) each lemon juice and Dijon mustard
2 coves garlic, minced

Preheat oven to 425F (220C). Toss potatoes with oil, salt and pepper. Place potatoes on a large baking sheet lined with patchment paper. Bake, turning every 15 minutes, for 1 hour or until tender and golden. Cool slightly.

Place potatoes in a large bowl with basil and red onion. In a small mixing bowl, stir together yogurt, mayonnaise, lemon juice, mustard and garlic. Gently toss dressing with potatoes and serve immediately or cover and refrigerate up to 2 days. Stir well before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user PETER.TY.YU.