Roasted Sweet Potato and Apple Salad

Ingredients:

500ml peeled and diced sweet potatoes

4 large jalapeños, halved and seeded

15ml packed brown sugar

5ml ground cinnamon

15ml Olive Oil

250ml diced Granny Smith apples

60ml raisins

15ml apple cider vinegar

5ml stone ground mustard

5ml honey

15ml Olive Oil

Sea salt and freshly ground black pepper

Method:

Preheat the oven to 190˚C.

In a large mixing bowl, combine the sweet potatoes, jalapeños, brown sugar, and cinnamon. Add the oil and toss to coat.

Evenly spread the sweet potatoes and jalapeños on a large baking sheet in a single layer.

Roast until the sweet potatoes are cooked through, 20 to 30 minutes. Cool completely. Dice the jalapeños.

Toss the sweet potatoes and jalapeños with the apples and raisins in a large mixing bowl.

In a medium mixing bowl combine the vinegar, mustard and honey. Slowly whisk in the oil to emulsify. Season to taste and drizzle the dressing over the vegetables and toss to coat.

Serve at room temperature.