Roasted Sweet Potato & Prosciutto Salad

• medium sweet potatoes, peeled and cut into 1-in . pieces↗3
• olive oil, divided↗4 tablespoons
• salt, divided↗1⁄2 teaspoon
• pepper↗1⁄8 teaspoon
• thinly sliced prosciutto, julienned3 ounces
• sliced radish1⁄2 cup
• chopped pecans, toasted1⁄3 cup
• finely chopped sweet red pepper1⁄4 cup
• green onions, sliced, divided↗2
• lemon juice↗1 tablespoon
• honey↗1 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 400*. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoons slat and the pepper; toss to coat. Roast 30 minutes, stirring occasionally.

2. 2

   Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly.

3. 3

   Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.