If you're still looking for T&Ts--We've enjoyed this one through the years, posted way back by Bobmark from Everyday Food (also posted thread link with suggestions on using powdered ginger):
SWEET POTATO AND GINGER SALAD
(Everyday Food; June 2005) (posted by Bobmark CLBB)
1. Preheat oven to 425. On a nonstick rimmed baking sheet toss 2-1/2 pounds sweet potatoes, cut into 3/4" chunks, with one Tbsp olive oil, 1 tsp. coarse salt, and 1/4 tsp ground pepper; roast until fork tender, about 35 minutes.
2. In a large bowl, whisk together 2 Tbsps. fresh orange juice, 1 Tbsp oil, 1 Tbsp minced fresh ginger, and 2 tsps. Dijon mustard.
3. Add 3 scallions, thinly sliced crosswise, and potatoes; toss to coat with dressing. Season with salt and pepper if desired. Serve warm, cold, or at room temperature.
PER SERVING: 315 calories; 7.2 grams fat; 4.9 grams protein; 59.3 grams carbohydrates; 8.9 grams fiber
That first recipe by RR posted by Terry looks easy and good, thank you, going on the menu this week! Love sweet potatoes every way (except canned).
I'm a Tar Heel born, I'm a Tar Heel bred.....