Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into ½ inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 4 oz feta cheese, crumbled
  • ½ cup dried cranberries
  • ¼ cup red onion, finely diced
  • ¼ cup fresh parsley, chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 small shallot, minced
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes on a parchment-lined sheet pan with olive oil, salt, and pepper.
  2. Spread potatoes in a single layer and roast for 25–30 minutes, flipping once halfway through, until the edges are mahogany-colored and centers are tender. Let them cool completely.
  3. Combine the honey, Dijon mustard, vinegar, minced shallot, salt, and pepper in a bowl.
  4. Slowly whisk in the olive oil in a steady stream until the mixture is thick and glossy.
  5. In a large mixing bowl, combine the cooled roasted potatoes, crumbled feta, dried cranberries, and red onion.
  6. Pour the dressing over the top and use a rubber spatula to gently fold the ingredients together.
  7. Stir in the fresh parsley last to keep the leaves vibrant.