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Author Notes: Sweet potatoes are a must in our home for a family member's food plan. This simple, yet flavorful potato salad pairs well with fish, pork, or beef. —cookwithsusan
- Vegetable spray
- 4 Small sweet potatoes, peeled and cut into 1-inch cubes
- 1 Large yellow onion, peeled and cut into eighths
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1/4 teaspoon Garlic powder
- 1/4 cup Balsamic vinegar
- 2 teaspoons Maple syrup
- 1 Clove, finely chopped garlic
- 1/2 teaspoon Salt
- 3/4 cup Fine olive oil
- 1 teaspoon Fresh Lemon thyme, finely chopped
- 1 teaspoon Fresh chives, finely chopped
- 1 teaspoon Fresh Sweet marjoram, finely chopped
- Preheat oven to 375 degrees F.
- Cover a medium-sized baking sheet with aluminum foil, and then spray with vegetable spray.
- Place sweet potato cubes and onion on sheet. Coat with olive oil, salt, pepper, and garlic powder. Gently mix together and spread out to a single layer on the pan.
- Roast for approximately 20-23 minutes until cooked, but “al dente” in firmness. Stir twice during cooking to prevent scorching.
- Remove potato mixture from oven and cool while preparing Vinaigrette.
- Place all vinaigrette ingredients except herbs in a one-pint jar with lid. Shake until combined
- In a large bowl, place potatoes and onions. Pour ½ of the vinaigrette over the mixture, gently tossing. Add additional vinaigrette until potatoes are moist. Reserve any leftover vinaigrette in jar and refrigerate for up to three days.
- Add herbs to potato salad, gently toss again, and serve immediately, or cover and serve at room temperature.
- This recipe was entered in the contest for Your Best Potato Salad
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