Sweet Potato Salad

Recipe by: Cerina Butler

Ingredients
2 lbs. sweet potatoes, chunks
1 medium red bell pepper, diced
1 medium green bell pepper, diced
cup golden raisins
1/2 red onion, small dice
3 sprigs, sliced scallions
3 tablespoons, chopped chives
3 tablespoons, honey
1/2 cup olive oil, divided
1 ounce sherry vinegar
1 tablespoon, orange zest
Directions
1. Preheat the oven to 400F.
2. Peel the sweet potatoes and cut them into bite-size pieces. Put them on a baking
sheet.
3. Drizzle with two tablespoons of the oil and toss to coat. Sprinkle with salt and
pepper, and roast, turning occasionally, until crisp and brown outside and just
tender inside, about 30 minutes.
4. Remove and keep on the pan until ready to dress.
5. Make the dressing while the potatoes cook. Put the remaining six tablespoons of
oil in a bowl, along with the vinegar, bell peppers, honey, and zest. Sprinkle with
a little salt and pepper.
6. Toss the warm potatoes with the scallion, chives, and raisins. Add dressing, and
toss to coat.
7. Taste and adjust the seasoning. Serve immediately or at room temperature.

Chef Note: To add more color and flare, add roasted blue potatoes for a great source of fiber.