Dill Sweet Potato Salad

INGREDIENTS

2 lbs sweet potatoes, peeled & cut into 1” cubes

1 tbsp extra virgin olive oil

1 tbsp lemon infused olive oil

1 tsp black pepper

½ tsp sea salt

3 green onions, thinly sliced

½ red onion, diced

1 stalk celery, diced

Zest & juice of 1 lemon

2 tbsp dijon mustard

1 tbsp honey

¼ cup nonfat Greek yogurt

¼ cup mayonnaise w/ olive oil

3 tbsp fresh dill, finely diced

1 tbsp fresh parsley, finely diced

1 tsp paprika

Salt & pepper to taste

DIRECTIONS

1. Preheat oven to 400°F. In a large mixing bowl, combine the olive oils, black pepper and sea salt. Add the sweet potatoes and stir until well coated. Place the sweet potatoes on a rimmed baking sheet and bake for 30 minutes, or until fork tender.

2. While the potatoes cook, combine the onions, celery, lemon juice and zest, mustard, and honey in the bowl used for the sweet potatoes. In a separate bowl, combine the yogurt, mayonnaise, dill, parsley, and paprika.

3. When the potatoes are done cooking, remove from the oven and allow to cool for 10 minutes. While they cool, combine the yogurt-mayonnaise mixture with the celery-onion mixture. Add the potatoes to the dressing and toss. Season with salt and pepper to taste. Garnish with green onions or chives.