Zubereitung

1. 1

   Preheat oven to 425 degrees.

2. 2

   Cut sweet potato into crouton-sized pieces and arrange on a parchment-lined baking sheet. toss with 1 tablespoon olive oil, rosemary, salt and pepper. Roast for 15 to 20 minutes, or until pieces are browned and tender.

3. 3

   Remove from oven and set aside to cool.

4. 4

   In a large bowl, add arugula, olive oil, vinegar, salt and pepper. Toss mixture until all leaves are coated. Throw in roasted sweet potatoes, toss, and garnish with shaved Parmesan.