Sweet Potato and Onion Salad

3 sprays cooking spray
2 large sweet potatoes, peeled and cut into bite-sized pieces
1 large red onion, cut into large chunks
1/4 t chili powder
1/4 t salt
1/8 t fresh cracked back pepper
1 T white vinegar
1 oz frozen apple juice concentrate (undiluted) - approx 2 T



Coat non-stick baking sheet with cooking spray.  Place potatoes and onions on sheet and coat with more cooking spray; toss to mix and coat.  Roast 400 degrees for 45-55 minutes, or until potatoes are tender.  Remove from oven and let cool slightly; spoon into a serving bowl.

In a small bowl, stir together remaining ingredients.  Toss with potatoes to coat.  


I made this while visiting my parents in Connecticut for Thanksgiving, although not for the big dinner.  We decided to make this last-minute like, and had everything on hand except apple juice concentrate.  We did have apple cider, so we figured concentrate is a 3 to 1 ratio, so reduced about at 1/4 cup of cider down to the proper amount.  Some of the onions flaked off on their own and were pretty charred.  Some of them were edible but others were too black.  The chunks of onion that the layers stayed together fared best.   Alternatively, I suppose they could be flaked into separate layers, and tossed in about half-way through the cooking time.