Ingredients:�
4 1/2� cups� peeled, cubed sweet potato
2 tablespoons olive oil, divided
1/4 cup honey
3 tablespoons white wine vinegar
2 tablespoons chopped fresh rosemary
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Preparation:
Line a 15- x 10-inch jellyroll pan with aluminum foil. Coat foil with vegetable cooking spray.
Toss together sweet potato and 1 tablespoon oil in pan.
Bake at 450 for 35 minutes or until tender.
Whisk together remaining 1 tablespoon oil, honey, and next 5 ingredients in a large bowl. Add sweet potato; toss well. Cool.