Bear Cave Roasted Sweet Potato Salad

1) Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with non-stick foil and spray lightly. Slice bell peppers and shallots. Add sugar to white cooking wine in small bowl and stir until dissolved then sit aside. 2) Add potatoes to large bowl and generously cover with olive oil spray, stirring; spread in baking pan. Sprinkle lightly with kosher salt and ground black pepper. Roast 20 minutes or until potatoes are tender and browned, stirring occasionally. Return to large bowl. 3) Add shallots and bell pepper to large skillet and spray with olive oil. Sauté over medium-high heat about five minutes or until soft, spraying occasionally with olive oil. Mix in green onions and cilantro, add sugary white cooking wine and simmer uncovered for two minutes, stirring. Spread mixture over potatoes. Mix, folding-in yogurt or mustard, or both. Drizzle with white balsamic vinegar and salt and pepper to taste. Serve warm or refrigerated.