Sweet Potato Side Dish Recipe

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The combination of balsamic vinegar and Dijon mustard is an unexpected but delicious flavor enhancement for this tasty side dish of sweet potatoes, craisins, golden raisins, and pecans.
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  • 4 pounds sweet potatoes - peeled and cut into 3/4 inch cubes
  • 1 red onion - small and cut into thin wedges
  • 1/4 cup olive oil - plus 3 tablespoons
  • salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 cup pecans - slightly chopped
  • 1/2 cup golden raisins
  • 1/4 cup craisins
Container: large baking sheet, medium mixing bowl, serving bowl
25 mins
35 mins
1 hr
  • Combine sweet potatoes and 3 tablespoons of olive oil on a large baking sheet.
  • Toss to coat all pieces.
  • Spread them out on the baking sheet in an even layer.
  • Season with salt and pepper.
  • Bake at 450° for 35 minutes or until nicely browned, stirring occasionally.
  • Combine 1/4 cup of olive oil, vinegar and mustard in a medium bowl. Whisk to combine.
  • Place roasted potatoes and onions in a large serving bowl.
  • Add crasins, raisins and pecans.
  • Toss to combine.
  • Pour dressing over the top and toss gently.
  • Serve warm or cool.
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