3 lbs. sweet potatoes, peeled and cut into 2-inch pieces
1/3 cup chopped fresh parsley
Freshly ground black pepper to taste
1/2 cup canola oil
2 Tbs. apple cider vinegar
1 Tbs. maple syrup
2 Tbs. Dijon mustard
1/4 tsp. dry mustard
Preheat oven to 425 degrees. Lightly coat baking sheet with cooking spray. Arrange potatoes on prepared sheet and brush lightly with oil, then sprinkle with salt. Roast potatoes just until tender, about 25 minutes. Remove from oven and let cool on baking sheet.
Meanwhile, make dressing. In small bowl whisk all dressing ingredients to-gether. Set aside.
Cut potato chunks in half and transfer to serving bowl. Add parsley, salt and pepper and toss to mix. Whisk dressing and add enough to potato mixture to lightly coat and toss gently so potatoes don’t get mashed. Serve at room temperature.