Ingredients
2 1/2 pounds sweet potatoes, cut into 3/4-inch chunks
1 tablespoon olive oil
1 teaspoon coarse salt
1/4 teaspoon ground pepper
2 tablespoons fresh orange juice
1 tablespoon oil
1 tablespoon minced fresh ginger
2 teaspoons Dijon mustard
3 scallions, thinly sliced crosswise
Preparation
Preheat oven to 425 degrees. On a nonstick rimmed baking sheet, toss sweet potatoes with olive oil, salt, and pepper; roast until fork-tender, about 35 minutes.
In a large bowl, whisk together orange juice, oil, ginger, and mustard.
Add scallions and potatoes; toss to coat with dressing. Season with salt and pepper, if desired. Serve warm, cold, or at room temperature.
