Sweet Potato Salad -
(This recipe was in a magazine I picked up in Beaufort, S.C.  Gullah cuisine inspired recipe from Chef Sherri Whitmire)

6 medium sweet potatoes, peeled & cubed

4 - 5 parsnips, peeled & cubed

Pinch of salt, pepper & cayenne pepper

5 tablespoons olive oil

6 strips bacon, rendered and crumbled

1 bunch green onions chopped

1 cup dried cranberries

1 cup chopped pecans

For the dressing:

1/4 cup fresh squeezed lemon juice

2 tablespoons red wine vinegar

1/2 cup olive oil

1 teaspoon salt

2 teaspoons honey

2 cloves garlic, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons cilantro, chopped

Preheat oven to 375 degrees. Line a baking sheet with foil or parchment paper. 

Toss cubed potatoes and parsnips with the salt, pepper and cayenne and 5 tablespoons of olive oil. Arrange in single layer on the lined baking sheet pan. Roast in the oven for thirty minutes or until potatoes are golden around the edges. Check the potatoes in about 15 minutes an use a spatula to move potatoes around evenly.

While they are roasting cook the bacon until brown and crispy and set aside in large bowl with the chopped onions.

In a small bowl whisk together the lemon juice, red wine vinegar, olive oil, salt, honey, garlic, parsley and cilantro. Set aside.

When sweet potatoes are roasted, remove from the oven and drain on paper towel.

Toss all the salad ingredients with dressing and sprinkle with the pecans.