Roasted Sweet Potato Salad
1 large orange sweet potato, peeled and cubed
1 large white sweet potato, peeled and cubed
2 TBSP olive oil
2-3 TBSP white wine vinegar
4 hard-boiled eggs, peeled and diced
1/2 C sweet onion, chopped
1/2 C celery, chopped
1 TBSP dill
1/2 C (or more) homemade mayo
Bobbi's Recipe: replace sweet onion and celery with 1/2 C green olives, halved and 1/2 C green onion, chopped.
Heat oven to 375°. Distribute potatoes on a baking sheet with enough space to roast all sides (use two baking sheets if needed) and drizzle with some olive oil; season with salt & pepper. Roast for 30 mins. or until tender. Let cool. Mix with remaining ingredients. Adjust mayo and vinegar as needed. Excellent served warm or chilled and will store refrigerated in an air tight container up to 5 days.