Ingredients
- 2 1/2 pound (about 3 large) sweet potatoes or red garnet yams, peeled and diced into 3/4-inch pieces
- 2 tablespoon extra-virgin olive oil
- 2 teaspoon kosher salt
- 2 1/2 pound (about 3 large) sweet potatoes or red garnet yams, peeled and diced into 3/4-inch pieces
- 2 tablespoon extra-virgin olive oil
- 2 teaspoon kosher salt
- 1/3 cup plain yogurt
- 1/4 cup mascarpone cheese, at room temperature
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon granny smith apple, peeled, cored and diced into 1/2-inch pieces
- 1/2 cup dried cranberries
- 1/3 cup pumpkin seeds, toasted (see cook
- 1/4 cup chopped fresh flat-leaf parsley
Preparation
Baking Directions:
Place an oven rack in the center of the oven.
Preheat the oven to 375 degrees F.
Spray a heavy baking sheet with vegetable oil cooking spray.
Toss together the sweet potatoes, olive oil and salt on the prepared baking sheet.
Roast for 40 minutes until golden and tender.
For the dressing: In a small bowl, whisk together the yogurt, mascarpone cheese, maple syrup, mustard, salt, and pepper until smooth.
Pour the dressing over the potatoes.
Add the apple, cranberries, pumpkin seeds, and parsley.
Toss until all the ingredients are coated.
Refrigerate for at least 1 hour before serving.
Cook's Note: To toast the pumpkin seeds, arrange in a single layer on a baking sheet.
Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted.
Cool completely before using.
