Sweet Potato Salad
6 Cups peeled Louisiana yams (sweet potatoes) chunks
1/2 Teaspoon ground ginger
1/2 Teaspoon ground cumin
3 Tablespoons olive oil, divided
1/2 Cup chopped green onions
1/4 Cup dried cranberries
1/4 Cup chopped pecans, toasted
2 Tablespoons pure maple syrup
2 Tablespoons orange juice
1 Tablespoon lime juice
½ Teaspoon ground nutmeg
1. Preheat oven 425 degrees. Line baking sheet with foil and coat with nonstick cooking spray.
2. On a prepared pan, toss together potatoes with ginger, cumin and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp. Cool and transfer to a large bowl. Add green onions, cranberries and pecans.
3. In a small bowl, whisk together maple syrup, orange and lime juice, nutmeg and remaining 2 tablespoons olive oil. Toss with potatoes. Serve or refrigerate.