Name: Roasted Sweet Potato Salad with Red Bell Pepper
Yield: 8 Servings
Ingredients: Nonstick vegetable oil spray; 3 3/4 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes; 5 tablespoons extra-virgin olive oil, divided; 2/3 cup thinly sliced shallots (3 large); 1 red bell pepper, very thinly sliced; 1 jalapeño chile, seeded, thinly sliced; 1 1/2 tablespoons mirin (sweet Japanese rice wine)*; 4 large green onions, chopped; 2/3 cup chopped fresh cilantro

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