Sweet Potato Salad

This roasted sweet potato dish is warming for a chilly winter night or perfect to brighten up any lunch or brunch. Sweet potatoes are loaded with antioxidant carotenoids that will help keep your skin nourished during the cold and windy conditions this season offers.
Serves 4


2 lbs. sweet potatoes

4 tablespoons dried cranberries

3 tablespoons lemon juice

1  orange, peeled, seeded and chopped

2 tablespoons chopped green onions

3 tablespoons chopped parsley

4 tablespoons organic extra virgin olive oil

3 tablespoons chopped fresh rosemary laves

1/3 cup sliced raw almonds

a few pinches of sea salt and black pepper to taste

Roast sweet potatoes in 400 degree oven for 45 minutes. Cool, cut into cubes, and place into large bowl.  Set aside.

In a separate bowl, mix olive oil, oranges, onions, rosemary, parsley, lemon juice, dried cranberries, sea salt and pepper to taste.  Add to the cooled sweet potato cubes. Mix well. Chill, serve warm just out
of the oven, or at room temperature. Top with sliced almonds and enjoy.