Roasted Sweet Potato Salad

You probably know by now that the sweet potato is one of the superfoods. It's got more good stuff in it than almost anything you can eat. If you know me at all you also know that sweet potatoes are one of my favorite foods. I eat them for lunch and dinner several times a week. Hmmm, maybe there's a breakfast recipe for sweet potatoes. I'll have to check that out. In the meantime, I just made the salad below, which I found on the Whole Foods web site. (an excellent site for recipes, nutrition and health articles). It's only 160 calories per serving, 0 calories from fat, 0 grams cholesterol, 85 mg sodium, 39g carbohydrate, 3g protein, 5g dietary fiber and 23 g sugar. If you want to eliminate the sugar, use a sugar substitute for the honey. The calories will also be reduced. I hope you enjoy this as much as I did. Roasted Sweet Potato Salad 2 small sweet potatoes, peel and diced (or purchase the pre diced sweet potatoes in a bag at your local supermarket) 1/2 red onion, thinly sliced 1/4 tsp black pepper 1/2 tsp ground cinnamon (divided in half) 1/2 cup balsamic vinegar 1/4 cup honey (or sugar substitute) 2 tablespoons chives, finely chopped 4 cups baby arugula (buy the bag of prewashed and trimmed arugula) 3 medium radishes, thinly sliced Preheat oven to 400 degrees. Toss sweet potatoes with pepper, half the cinnamon and onion in a bowl, and transfer to a baking dish. Roast until tender, about 45 minutes. Make sure they have enough room so that they're not stacked. For the dressing, whisk vinegar, honey, the rest of the cinnamon and chives together. Toss arugula and radishes in serving bowl, add cool roasted sweet potatoes and dressing and combine. Enjoy.