These recipes came from the Taste of Home Juneteenth collection.

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Title: Roasted Sweet Potato Salad
Categories: Potato, Salad
Yield: 6 Servings

4 c Sweet potatoes;
- peeled, cubed
1 tb Olive oil
1/2 c Walnuts; toasted, chopped
1/3 c Dried cherries; chopped
1/4 c Fresh parsley; minced
2 tb Reduced-fat mayonnaise
4 1/2 ts White vinegar
1 tb Honey
1/2 ts Lime zest; grated
1/4 ts Salt

Preparation time: 20 minutes
Cooking time: 30 minutes

Tender sweet potatoes are tossed with crunchy nuts and chewy dried
cherries for a burst of flavors and textures.

Preheat your oven to 400?F. Place the cubed sweet potatoes in a
15x10x1" baking pan that's been coated with cooking spray. Drizzle
the olive oil on top of the sweet potatoes, and toss to coat. Bake
the sweet potatoes till they're tender, 30 to 45 minutes. Cool them
to room temperature.

In a large bowl, gently combine the walnuts, cherries, parsley, and
sweet potatoes.

In a small bowl, whisk together the mayonnaise, vinegar, honey, lime
zest, and salt.

Pour the dressing over the potato mixture and gently toss to coat.
Serve the roasted sweet potato salad warm or cold.

Recipe by Fran Fehling, Staten Island, NY

Recipe FROM: https://www.tasteofhome.com

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