Ingredients:

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• 5 sweet potatoes, well washed and cut into bite sized chunks
• 3 tbsp vegetable oil
• ½ tsp each, salt and pepper
• 2 cups lightly packed whole basil leaves
• ½ cup thinly sliced red onion
• 3 tbsp plain yogurt
• 2 tbsp light mayo
• 2 tsp each, lemon juice and Dijon mustard
• 2 cloves garlic, minced

Preheat oven to 425C.  Toss potatoes with oil, salt and pepper.  Place potatoes on a large baking sheet lined with parchment paper.  Bake, turning every 15 mins, for 1 hour or until tender and golden. Cool slightly.  (I’ve only ever needed 30-40 mins).  Place potatoes in a large bowl with basil and red onion.  In a small mixing bowl, stir together remaining ingredients.  Gently toss dressing with potatoes and servie immediately or cover and refrigerate up to 2 days.