Roasted Sweet Potato Salad with Lemon Tahini Dressing

3 medium sweet potatoes, peeled and cut into 1" pieces (1-1/2 lbs. total)
1 T. olive oil
Salt and ground black pepper
1 large red sweet pepper, seeded and chopped
1/2 c. plain yogurt
2 T. lemon juice
1 T. milk
1 T. tahini
1-1/2 t. honey
1/2 t. salt
1.4 t. cracked black pepper
1 shallot, minced
2 T. chopped fresh Italian parsley

Preheat oven to 400 degrees. Line a 15 x 10 x 1-inch baking pan with foil. On the baking pan toss together sweet potatoes and the olive oil; sprinkle lightly with salt and pepper and spread in an even layer. Roast, uncovered, 20 min., stirring once. Add sweet pepper to pan and roast 5-10 min. more or until tender and potatoes are browned at the edges. Let cool.

For dressing, in a small bowl stir together the yogurt, lemon juice, milk, tahini, honey, salt, and pepper.

In a serving bowl combine sweet potatoes, sweet pepper, shallot, and parsley. Drizzle with yogurt dressing before serving.

Serves 6.

Adapted from Grape magazine, Winter 2015.