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Author Notes: This was inspired from my mom's red skin potato salad, but I love sweet potatoes and they're very healthy so I had to try this spin on an old family favorite. It's wonderful! —kfoglio
- 3 Jumbo sweet potatoes, peeled
- 2 tablespoons olive oil
- 1/2 cup green onion, chopped
- 1/4 cup parsley, chopped
- 1/2 cup celery, chopped
- 2/3 cup mayonnaise
- 1/3 cup Dijon mustard
- 1 tablespoon paprika, divided
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- Preheat oven to 400F
- Cut peeled sweet potatoes to 3/4" chunks Spread potatoes across 2 baking sheets, drizzle with olive oil Season with, salt, pepper and 1/2 the paprika Roast for 20-30 minutes or until just cooked through and begining to color
- Meanwhile mix mayonaisse with Dijon and parsley, celery and green onion
- Let potatoes cool for 10 minutes
- Mix sweet potatoes with dressing and finish by sprinkling with the remaining paprika
- Chill for 2 hours or up to 24
- This recipe was entered in the contest for Your Best Root Vegetable Side
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