tex-mex sweet-and-red-potato salad

serves: 8
points: 2

1 lb red potatoes, cut into 1 1/2 inch pieces (leave skin on)
1 lb sweet potatoes, peeled and cut into 1 1/2 inch pieces
4 tsp. olive oil
2 onions, chopped
6 Tbsp. fat-free mayo
3 Tbsp. chopped fresh cilantro -(I used fresh parsley instead)
1 tsp. lemon zest (optional)
1/2 tsp salt
1/2 tsp. ground cumin
1/4 tsp. ground coriander
1/8 tsp. cayenne

1. Preheat the oven to 425. Spray a large jelly roll pan with non-stick spray. Combine the red and sweet potatoes with 2 tsp of the oil in a large bowl; arrange in a single layer in the pan. Roast, tossing occasionally, until well browned and tender, 35-40 minutes. Transfer to a large bowl.

2. Meanwhile, heat the remaining 2 tsp. of oil in a large non-stick skillet over medium heat. Add the onions and cook, stirring occasionally, until golden and tender, 12-15 minutes. Transfer to the bowl with potatoes.

3. Combine the mayo, cilantro, lemon zest, salt ,cumin, coriander, and cayenne in a small bowl. Add to the potato mixture and mix well. Serve warm or at room temperature.