Sweet potato salad, mucho yummo

4 sweet potatoes, cut into bite size pieces
1/2 bunch scallions finely sliced
2 T Golden Whisk Pomegranate Vinegar (or other fruit vinegar)
1T
Cuisine Perl’s Late Harvest Reisling vinegar(or other wine vinegar)
1 T honey mustard,
1/4 c light mayo
1 T reduced fat sour cream
salt to taste
1/4 c walnuts (optional)
1/4 c golden rasins (optional)

Toss sweet potato bits in olive oil and roast in 450°f oven until they are easily chewable. Allow to cool to a poin that they are easy to handle.

Whisk the rest of the ingredients together, except the optional ones. When potatoes have cooled add in half the whisked ingredients, and toss. Keep adding in the liquid mixture until it reaches the consistancy you want. You can serve this as a warm or cold sald, if you want it to be cold, let sit in refridgerator for a half hour or more. Just add in optional ingredients and toss again before serving. If you want to serve it warm add in the optional ingredients and serve.

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