Roasted Sweet Potato Salad

4 medium sized sweet potatoes, peeled and cut into approx. 1 in cubes
3 tbsp olive oil
1 tsp salt
1 tsp black pepper
2 cups fresh pineapple chunks
1 red bell pepper diced
1 yellow bell pepper diced
1/2 cup shallots diced
1 jalapeno seeded and finely chopped
1/2 cup scallions thinly sliced scallions
1/2 cup fresh cilantro chopped
1/2 cup flat leaf parsley chopped
Salt and pepper to taste
Dressing
2 tbsp apple cider vinegar
2 tbsp brown sugar
zest of 1 orange
2 tsp deli style mustard (the mustard with the brown stuff in it, not the yellow stuff you put on hotdogs)
1/2 cup vegetable oil

Nutrition based on 6 servings

Serve in a wheat tortilla topped with queso fresco for a meal

In a roasting pan, combine sweet potatoes and olive oil, salt, and pepper. Stir around coating potatoes in oil. Roast for 25-30 minutes at 425 F, until fork tender and golden brown.
In a large bowl, add potatoes and mix with the rest of the non dressing ingredients.
Let cool while you prepare the dressing. To prepare dressing, whisk together the apple cider vinegar, brown sugar, orange zest, mustard and vegetable oil.
Pour dressing over cooled potato salad. Toss. Chill in refrigerator until ready to serve. Toss again prior to serving.
©Taylor Mathis
www.taylortakesataste.com

Serving Size: serves 6 to 8

Number of Servings: 6

Recipe submitted by SparkPeople user JECKIE.