This healthy sweet potato salad features a delicious low-fat honey mustard dressing and would make a great change of pace from more traditional potato salads. This recipe was adapted from one posted by Andrea Bell on the blog, Cooking Books.
- Preheat the oven to 350 F.
- Spread the sweet potato cubes out in a single layer on a baking sheet that's been sprayed lightly with vegetable oil. Bake the potatoes for 30 minutes, or until tender.
- Combine the broth, thyme, parsley, mustard, capers, honey, vinegar, olive oil and salt in a large bowl. Add in the warm sweet potatoes and toss to combine. Refrigerate for 1 hour before serving.