Lukewarm sweet potato salad

Ingredients for 6 servings:

• 6 large sweet potatoes, approx. 2.5 kg
• 100 ml olive oil
• 100 ml balsamic vinegar
• 1 tsp, heaped honey
• Rosemary, freshly chopped or dried
• 2 clove(s) garlic, squeezed
• salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

vegetarian sweet and spicy side dish for grilling or as part of an antipasti selection

Peel the sweet potatoes and cut into bite-sized pieces. Marinate them with half of the olive oil, the rosemary, and salt to taste. The best way to do this is to mix everything together with your hands in a large bowl. Spread the seasoned potato pieces on two baking sheets (use baking paper) and bake in the oven at around 160 degrees Celsius (320 degrees Fahrenheit) until the pieces are golden brown. Meanwhile, prepare the salad dressing with the remaining oil, vinegar, honey, crushed garlic, pepper, salt, and some chopped rosemary (it also tastes good with a lemon and olive oil). Place the baked sweet potato pieces in a bowl, drizzle with the salad dressing, and gently fold in. The salad is best enjoyed lukewarm.