I don't know why I waited so long to make this recipe, it is WONDERFUL. I love it and cannot stop making/eating it. It is really that good. I love the combination of the sweet potatoes and veggies and I also love that it has radishes in it. Love radishes and you can barely taste them in this recipe if you are scared to try it!
3 medium sweet potatoes (about 2-1/2 pounds), peeled and cut into 1-inch pieces
4 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon pepper
3 ounces thinly sliced prosciutto, julienned (I used uncured bacon instead)
1/2 cup sliced radishes
1/3 cup chopped pecans, toasted (I used raw cashews)
1/4 cup finely chopped sweet red pepper (I used green pepper b/c I had it on hand)
2 green onions, sliced, divided
1 tablespoon lemon juice
1 teaspoon honey
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. Yield: 8 servings (3/4 cup each).
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