Roasted Sweet Potato Salad

4 Lg sweet potatoes or yams
peeled and cubed
2 Granny Smith apples (do not peel)
cut into medium chunks
2 Fuji apples (do not peel) cut into med
2 Scallions thinly sliced
4 ribs of celery,large dice
1Tbl of chopped fresh tarragon
1Tbl of chopped fresh parsley
1Tbl of chopped fresh chives
1tsp of dried chervil
(If using dry herbs scale down to 1teaspoon)
Olive oil
Salt and pepper
Honey maple mustard (or Dijon)
Sherry vinegar
1tsp of honey

Coat potatoes with a few tablespoons of olive oil.
Season with salt and pepper and place on parchment lined
Baking sheet.
Roast at 375degrees approximately 20-25 minutes
till fork tender.
Allow to cool and place in mixing bowl.

Toss remaining ingredients (except the vinaigrette) with the potatoes

Into a separate bowl add a pinch of salt.add a ½ cup of sherry vinegar
2tsps of mustard
1tsp of honey
Drizzle in ½ cup of olive oil and wisk in to emulsify.

Pour and  toss over salad. Adjust your seasoning