Winter-inspired sweet potato salad

Here’s a flavor-packed wintertime twist on a summertime classic. I love experimenting with new recipes for sweet potatoes because they are so versatile and easy to prepare. This recipe is filled with fiber, vitamins and other phytonutrients. To choose the best sweet potatoes, look for even color and firm skin. - Chef Gerard Viverito Salad ingredients 2 large sweet potatoes, peeled and diced into ¾ to 1-inch pieces 1 teaspoon avocado oil 1 sprig fresh rosemary, minced 3 tablespoon white onion, finely diced ½ cup pecans, toasted and chopped ¼ cup dried cranberries 2 teaspoon minced chives Salt and pepper, to taste Dressing ingredients 2 tablespoon extra virgin olive oil 2 tablespoon lemon juice 2 tablespoon honey 4 Regular Girl stick packs or scoops Salt and pepper, to taste Directions
  1. Preheat oven to 350°F.
  2. In a baking dish, combine sweet potatoes, rosemary, oil, salt and pepper. Stir to coat.
  3. Roast in oven for 30-35 minutes until just fork tender. Do NOT overcook. Remove and allow to cool slightly.
  4. In a small bowl, combine all ingredients for dressing. Whisk well.
  5. In a large bowl, combine potatoes, pecans, onion and cranberries.
  6. Pour dressing over the potato mixture and gently stir to combine. Sprinkle with chives.
  7. Serve slightly warm, chilled, or room temperature
Recipe provided by Chef Gerard Viverito
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