Warm Sweet Potato Salad

Warm Sweet Potato Salad

Another recipe from the October edition of Family Circle, "Warm Sweet Potato Salad" sounded like a dish, if I omit the ham, I can serve when a daughter who is a vegetarian comes to visit. Sweet potatoes are such a great source of iron, protein, fiber and vitamins in the diet.

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Ingredients:

3 tablespoons cider vinegar

3 tablespoons maple syrup

2 teaspoons dijon mustard

3 tablespoons olive oil

2 pounds sweet potatoes, peeled and cut into one inch-pieces

1 large onion, thinly sliced

3/4 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon black pepper

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1/2 cup walnuts, toasted

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Directions:

Heat oven to 400. Stir together vinegar, maple syrup, and mustard. Slowly whisk in 2 tablespoons of the olive oil; set aside.

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Place sweet potatoes, onions, and ham in a large bowl. (omit the ham to make the dish vegetarian.) Drizzle with the remaining 1 tablespoon olive oil; stir until coated. Spread on a rimmed baking sheet, sprinkle with thyme, salt and pepper. Roast at 400 for 45 minutes, stirring halfway through.

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Remove from oven and place in large bowl. Stir in spinach and walnuts. Drizzle with vinaigrette and serve immediately.