Warm Sweet Potato and Brussels Sprouts Salad with a Parmesan Vinaigrette

Yield 2 salads

Ingredients:
* 2 Tablespoon olive oil, divided
* 1 Tablespoon butter
* 2 large (or 3 small) sweet potatoes, peeled and chopped
* 1/2 teaspoon salt
* 1/4 teaspoon cinnamon
* 1/88 teaspoon cayenne
* 1 Tablespoon brown sugar
* 1 Tablespoon balsamic vinegar
* 1 LB Brussels sprouts, shredded
* salt and pepper

For the Parmesan Vinaigrette 
1/3 cup freshly shredded Parmesan
3 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1/2 teaspoon honey

How To Cook:
1. In a skillet over medium heat, add 1 Tablespoons of the olive oil and butter. Once the butter is melted and sizzling, add the chopped sweet potatoes. Toss to coat.

2. Sprinkle on the salt, cinnamon, cayenne, and brown sugar. Stir together.

3. Push a section of the sweet potatoes to the side, and pour in the balsamic. It will heat up right away in the pan and then you can toss the sweet potatoes in it. Cover, and cook for about 20 minutes, stirring often.

4. While the sweet potatoes are cooking, in a separate skillet, over medium-high heat, heat up the remaining 1 Tablespoon of olive oil.

5. Toss in the shredded Brussels sprouts, sprinkle with a couple cracks each of salt and pepper.

6. Stirring occasionally, you're cooking the Brussels until they start to turn golden brown around the edges. About ten minutes.

7. While everything is cooking, to make the vinaigrette, in your food processor or blender, combine the Parmesan cheese, olive oil, balsamic, and honey. Pulse until smooth. And set aside.

8. Once the Brussels are golden brown, transfer them to a large bowl. Add the cooked sweet potatoes and drizzle on the dressing. Toss to fully mix everything and serve. Enjoy!