Ingredients
3 medium sweet potatoes (about 2-1/2 pounds), peeled and cut into 1-inch pieces4 tablespoons olive oil, divided1/2 teaspoon salt, divided1/8 teaspoon pepper3 ounces thinly sliced prosciutto, julienned1/2 cup sliced radishes1/3 cup chopped pecans, toasted1/4 cup finely chopped sweet red pepper2 green onions, sliced, divided1 tablespoon lemon juice1 teaspoon honey
Preparation
Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper; toss to coat. Roast 30 minutes, stirring occasionally.
Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly.
Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey, and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.
