Sweet Potato and Onion Salad
Uncooked sweet potato(es)
2 small, peeled, cut into bite-sized chunks
Uncooked red onion(s)
1 cup(s), sliced, cut in 1-inch chunks
⅛ pinch, freshly ground
White wine vinegar
Frozen apple juice concentrate (undiluted)
1 oz, about 2 Tbsp
- Preheat oven to 400ºF. Coat a nonstick baking sheet with cooking spray.
- Place potatoes and onion on prepared baking sheet and coat with cooking spray; toss to mix and coat. Roast until tender, about 45 to 55 minutes. Remove from oven and let cool slightly; spoon into a serving bowl.
- Meanwhile, in a small bowl, stir together chili powder, salt, pepper, vinegar and apple juice concentrate; spoon over vegetables and toss to coat. Yields about 2/3 cup per serving.