Ingredients:
- 3 large sweet potatoes, peeled and cubed (about 2 lbs.)
- 1 small red onion, thinly sliced into half moons
- 2 Tbsp. extra-virgin olive oil
- To taste salt and black pepper
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta
- 1/8 cup freshly chopped parsley
- For the dressing
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 1/2 tsp. ground cumin
- 1/4 tsp. ground paprika
- 1/4 c. extra virgin olive oil
Directions:
- Preheat oven to 400 F.
- On a large-rimmed baking sheet, toss sweet potatoes and red onion in oil and season with salt and pepper. Spread evenly on a baking sheet in a single layer. Bake about 20 minutes until tender. Let cool for 10 minutes and then transfer to a large bowl.
- Make dressing while potatoes roast. In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.
- Toss sweet potatoes with dressing, cranberries, feta and parsley.
