Sweet ‘n’ Spicy Sweet Potato Salad

Place sweet potatoes on a large baking sheet and drizzle olive oil over them, then sprinkle with salt and pepper. Roast at 425ºF for 25 minutes or until fork tender. Set aside to cool.

While potatoes are cooling, combine dressing ingredients in a small bowl and whisk well to combine. Set aside.

Place cooled potatoes, pineapple and chopped vegetables in a large bowl and pour dressing over. Mix well and adjust seasoning if needed. Allow to chill in fridge for at least 1 1/2 hours. Stir prior to serving and garnish with green onions.

Note: The Yellow Label Syrup I use is a locally made syrup in Alabama by a company called Whitfield/Alaga Syrup. You can order it online from their website.