Tropical Sweet Potato Salad

Ingredients:

• 2 1/2 lb. sweet potatoes, scrubbed clean
• 1 banana, chopped
• 2 stalks celery, sliced
• 1/2 red pepper, chopped
• 1/4 cup raisins
• 1/4 cup cashews
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced

Ingredients for the Tropical Vinaigrette:

• 1/4 cup lime juice
• 1/4 cup canola oil
• 2 tsp. honey
• 2 tsp. Dijon mustard
• 1 tsp. minced fresh ginger root
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. chili powder

Directions:

1. Preheat oven to 400°F.
2. Prick sweet potatoes all over; bake on parchment paper–lined baking sheet for 45 to 60 minutes or until tender. Let cool completely; peel and chop.
3. Add sweet potatoes, banana, celery, red pepper, raisins, cashews, cilantro and green onions to large bowl; toss with Tropical Vinaigrette.


Directions for the Tropical Vinaigrette:

1. Whisk together lime juice, oil, honey, mustard, ginger, salt, pepper and chili powder.

Tip: Salad can be made a day ahead and refrigerated. Add banana just before serving.