4 medium-large sweet potatoes, peeled and cut into cubes
2 tablespoons avocado oil
salt and pepper
1/4 cup dried cranberries (fruit juiced sweetened if you can find them)
1/4 cup sliced almonds
1/2 cup chopped fresh flat-leaf parsley (packed)
For the Dressing
2 tablespoons apple cider vinegar
1 tablespoondijon mustard
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 c. extra-virgin olive oil
Preheat the oven to 400 degrees.
Spread the cubed sweet potatoes among two rimmed baking sheets. Drizzle with the oil and season with salt and pepper and toss to coat.
Roast for 30 minutes, stirring half way through the time to ensure even roasting.
Allow the sweet potato too cool.
Meanwhile, whisk the dressing ingredients together until well combined.
Place the roasted sweet potatoes, cranberries, almonds, and parsley in a bowl. Pour the dressing over the ingredients and gently toss until everything is mixed well and evenly coated with the dressing. Enjoy!