Roasted Sweet Potato Salad

 

4

medium sweet potatoes (about 1 1/2 lb), peeled and cut into 1 1/4-inch cubes

2

tablespoons butter, melted

1/2

teaspoon salt

2

tablespoons olive oil

2

tablespoons raspberry jelly or seedless jam

1

teaspoon packed brown sugar

2

tablespoons lemon juice

1/4

teaspoon ground cinnamon

Dash of crushed red pepper flakes

• 1 Adjust oven rack to middle position. Heat oven to 400°F.
• 2 In large bowl, toss sweet potato cubes with butter and salt.
• 3 Spread sweet potatoes on cookie sheet and roast 20 minutes. Use pancake turner to turn potatoes over. Roast 10 to 15 minutes longer or until evenly browned and cooked through but not mushy. Remove from oven and transfer to large bowl.
• 4 Meanwhile, in 1-quart saucepan, heat oil, jam, brown sugar, lemon juice, cinnamon and red pepper to boiling, stirring until jam melts. Pour dressing over hot sweet potatoes and toss gently to coat. Cool slightly and serve warm.