Sweet Potato Salad (Ruth Obold)
This is a delightful salad served cold in the summer and warm in the winter.
Two small sweet potatoes peeled, and cut into 1-inch pieces. Mix potatoes in 1 Tablespoon olive oil. Roast potatoes at 400 Degrees for about 20 minutes.
Mix 1 Tablespoon apple vinegar, 1 Tablespoon brown sugar, and 1 teaspoon Dijon mustard. Whisk in 1 Tablespoon olive oil.
Sweet potato pieces
1/4 cup or more dried cranberries
2 Tablespoons red onion
1 Celery stalk chopped
3 Tablespoons fresh mint leaves
Drizzle dressing over salad ingredients and serve warm or cold.
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