Sweet Potato Salad

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3 lb. sweet potatoes, scrubbed clean
¾ cup olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 bunch finely chopped parsley
¼ cup fresh lime juice
¼ cup fresh orange juice
1/4 cup craisins
1 1/2 cup pecans
3 tbsp. maple syrup
3 roma tomatoes, cored and cut into 1" pieces


Heat oven to 400°. Place sweet potatoes on a baking sheet and prick all over with the tines of a fork. Rub each potato with about 1 tbsp. olive oil and season with salt; roast until tender, about 1 hour.

Let cool completely, then peel and roughly chop into one inch pieces. Whisk remaining oil with parsley, juices, syrup, craisins, pecans, salt, and pepper in a large bowl. Add potatoes, and tomatoes; toss to combine.

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