2 1/2 lbs. sweet potatoes, peeled and cut into 2-inch pieces
5 Tbs. C&C Chipotle Olive Oil, divided
1/2 tsp. freshly ground pepper
3/4 tsp. sea salt (Hawaiian Red Alaea Sea Salt)
1/4 c. C&C Pomegranate Balsamic Vinegar
1/2 c. walnuts
3/4 chopped green onions
1/4 c. fresh cilantro

Preheat oven to 450˚. Place sweet potatoes on a baking pan. Drizzle with 3 tablespoon Chipotle oil and sprinkle with salt and pepper; toss to coat. Bake at 450˚ for 30 minutes or until tender, turning after 15 minutes. In a bowl whisk together remaining 2 tablespoon oil and balsamic vinegar. Set aside. Place walnuts in a medium skillet; cook over medium heat 4 to 5 minutes, shaking pan frequently. Combine potatoes, walnuts, onions, cilantro in a bowl. Add oil and vinegar; toss gently to coat.