Salade de patates douces sucrée et épicée

Ingrédients

• 4medium sweet potatoesAmount4Ingredientmedium sweet potatoes, washed, peeled and cubed, washed, peeled and cubed
• 3 tbspolive oilAmount3 tbspIngredientolive oil
• SaltIngredientSalt and pepper and pepper
• 1medium yellow bell pepperAmount1Ingredientmedium red bell pepper, chopped, chopped
• 1medium red bell pepperAmount1Ingredientmedium red bell pepper, chopped, chopped
• 1jalapeno pepper, seeded and minced
• 2 cuppineappleAmount2 cupIngredientpineapple tidbits, drained tidbits, drained
• 1/2 cupcanola oilAmount1/2 cupIngredientcanola oil
• 2 tbspapple cider vinegarAmount2 tbspIngredientapple cider vinegar
• 1/4 cupyellow label syrupAmount1/4 cupIngredientyellow label syrup
• 2 tbspdeli-style mustardAmount2 tbspIngredientdeli-style mustard
• 1 tbsplight brown sugarAmount1 tbspIngredientlight brown sugar
• 3 dashhot sauceAmount3 dashIngredienthot sauce
• Chopped green onionsIngredientChopped green onions, for garnish, for garnish

Préparation

1. 1

   Place sweet potatoesAmount4Ingredientmedium sweet potatoes, washed, peeled and cubed on a large baking sheet and drizzle olive oil over them, then sprinkle with salt and pepper. Roast at 425 degrees for 25 minutes or until fork tender. Set aside to cool.

2. 2

   While potatoes are cooling, prepare the dressing in a small bowl. Set aside. Place cooled potatoes, pineapple, and chopped vegetables in a large bowl and pour dressing over and mix well. Allow to chill in the fridge for at least an hour and a half. Stir prior to serving and garnish with green onionsIngredientChopped green onions, for garnish.