Chipotle & Pomegranate Sweet Potatoes

1 ½ lbs sweet potatoes, peeled, cut into 2 in pieces
5 Tbsp. OBAGV Chipotle infused Olive Oil, divided
¾ tsp. sea salt
½ tsp fresh ground pepper
¼ Cup OBAGV Pomegranate Balsamic Vinegar
½ Cup Walnuts
¾ Cup chopped green onion
¼ Cup fresh Cilantro

Preparation:

Preheat oven to 450 degrees, place sweet potato on a baking pan. Drizzle with 3 Tbsp Chipotle Infused Olive Oil and sprinkle with salt and pepper, toss to coat. Bake at 450 degrees for 30 minutes or until tender, turning after 15 minutes. In a bowl whisk together remaining 2 Tbs. oil and Pomegranate 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. All oil and vinegar, toss gently to coat.