I made a double batch. It is easy, but a lot of chopping. A sharp knife and peeler help. Don't leave the pecans while toasting. I coated using only about 3/4 of the dressing. Recipe
Enjoy with blessings! Marilyn
2 medium sweet potatoes, peeled and diced in 1/2 inch cubes -- strive to cut cubes the same size for even roasting time
1 teaspoon olive oil
1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried) -- I used dried
Kosher salt & freshly grated black pepper -- I used very old generic pepper :)
2 tablespoons finely diced sweet onion -- I used vidalia. I only used 3/4 of the onion
2 tablespoons chopped, toasted pecans -- I toasted them at medium low heat on a stovetop pan with a teaspoon of olive oil. Toss often. Removed about one minute after they became fragrant and spread on a plate
2 tablespoons dried cranberries, coarsely chopped -- plus raisins or instead would work too.
1 tablespoon minced fresh parsley -- Did not use. And I thought snips of green onion stem would be good too.
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons sugar free or regular honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground chipotle pepper -- I used a shake and a half of cayenne powder instead
Preheat oven to 350 degrees. Place diced sweet potatoes in a shallow baking dish. Drizzle with 1 teaspoon olive oil, sprinkle with rosemary, salt and pepper. Stir to coat. Roast for 25-30 minutes or just until fork tender. (Over cooking will cause them to be mushy when you stir them into the remaining ingredients.) Allow to cool slightly.
To make the dressing, in a small bowl whisk together the olive oil, lemon juice, honey, salt, black pepper, and chipotle pepper. Transfer potatoes to a medium bowl. Stir in onions, pecans, cranberries, and parsley. Drizzle with dressing and gently stir until coated. Serve either warm, room temp or cold. Makes 5 side-dish servings.