Festive Sweet Potato
What You Need:
4 large sweet potatoes, peeled and chopped
½ teaspoon of salt
¼ cup plus 1 tablespoon olive oil, divided
1 tablespoon of Dijon Mustard
2 tablespoons of apple cider vinegar
1 tablespoon agave nectar
1 tablespoon fresh lemon juice
½ teaspoon freshly ground black pepper
1 teaspoon minced fresh rosemary
¼ cup dried cherries
2 tablespoons pine nuts
2 tablespoons pumpkin seeds
1 celery stalk, diced
2 scallions, diced
What You Do:
1. Preheat oven to 375 degrees and lightly grease a baking sheet. In a medium-sized bowl, toss sweet potato with salt and 2 tablespoons of oil. Spread potato in a single layer on baking sheet and roast for 60 minutes to 70 minutes until potato starts to brown. Set aside to cool.
2. In a small bowl, whisk together remaining 3 tablespoons oil, Dijon mustard, apple cider vinegar, agave, lemon juice, pepper, and rosemary.
3. In a medium-sized bowl, combine potatoes, dried cranberries, pine nuts, pumpkin seeds, celery, and scallion. Toss with dressing and refrigerate until ready to serve.