Sweet Potato Salad

If your weekends look anything like mine, they are packed with BBQ's, enjoying dinner on the patio + trips to the beach.  If you are looking to change up a summer side dish, this is a great twist on potato salad.

WHAT YOU NEED:

-2 medium sweet potatoes, peeled and diced into 1/2-inch cubes

-1 tsp coconut oil

-1 tsp chopped fresh rosemary

-kosher salt & freshly grated black pepper to taste

-2 tbsp finely diced sweet onion

-2 tbsp chopped, toasted pecans

-2 tbsp dried cranberries, coarsely chopped

-1 tbsp minced fresh parsley

for the dressing-

-2 tbsp olive oil

-2 tbsp fresh lemon juice

-2 tbsp honey

-1/4 tsp salt

-1/8 tsp black pepper

-1/8 tsp ground chipotle pepper

Directions:

1. Preheat oven to 350F. Place diced sweet potatoes in a shallow baking dish. Drizzle with 1 tsp olive oil and sprinkle with rosemary, salt, and pepper. Stir to coat. Roast for 25-30 minutes, just until fork tender. Allow to cool slightly.

2. In a small bowl, whisk together dressing ingredients. Transfer potatoes to a medium bowl and stir in onions, pecans, cranberries, and parsley. Drizzle with dressing and gently stir to coat. Can be served warm, room temperature, or cold. 

I left Philip in charge of steaming the sweet potatoes before roasting & they got a little too soft/mushy for my liking; however, the dish was still amazing! I had it warm + cold (straight from the fridge)…equally delicious each time!