 | | Directions |
- Combine sweet potatoes and 3 tablespoons of olive oil on a large baking sheet.
- Toss to coat all pieces.
- Spread them out on the baking sheet in an even layer.
- Season with salt and pepper.
- Bake at 450° for 35 minutes or until nicely browned, stirring occasionally.
- Combine 1/4 cup of olive oil, vinegar and mustard in a medium bowl. Whisk to combine.
- Place roasted potatoes and onions in a large serving bowl.
- Add crasins, raisins and pecans.
- Toss to combine.
- Pour dressing over the top and toss gently.
- Serve warm or cool.
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Prep Time: 25 minutes
Cook Time: 35 minutes
Container: large baking sheet, medium mixing bowl, serving bowl
Servings: 8
|  | | Ingredients | | - | | 4 pounds sweet potatoes - peeled and cut into 3/4 inch cubes |
| - | | 1 red onion - small and cut into thin wedges |
| - | | 1/4 cup olive oil - plus 3 tablespoons |
| - | | salt and pepper to taste |
| - | | 1 tablespoon balsamic vinegar |
| - | | 1 teaspoon Dijon mustard |
| - | | 1 cup pecans - slightly chopped |
| - | | 1/2 cup golden raisins |
| - | | 1/4 cup craisins |
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