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roasted sweet potato salad

(1 rating)
keepitinthekitchen avatar
Recipe by
Darci Juris
@keepitinthekitchen
Scottsdale, AZ

This sweet potato salad can be served warm or cold. Goes great with any dish, or just as a snack. I even took the left-overs from a dinner party and included it in a frittata. It was delicious.

(1 rating)
yield 8 -10
prep time 15 Min
cook time 40 Min
method Convection Oven

Ingredients For roasted sweet potato salad

  • 3 lg
    yams
  • 1 Tbsp
    olive oil
  • 1/4 c
    red onion, chopped
  • 1/4 c
    fresh parsley, chopped
  • 3 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    dijon mustard
  • 2 Tbsp
    honey
  • salt and pepper
  • optional: dried cranberries
  • optional: feta cheese
  • optional: chopped walnuts

How To Make roasted sweet potato salad

  • 1
    Line a baking sheet with parchment paper. Preheat the oven to 400 degrees.
  • 2
    Toss the sweet potatoes in the tablespoon of olive oil and spread out on the parchment paper in a single layer.
  • 3
    Lightly sprinkle with salt. Bake for about 30-40 minutes, turning once, until just tender with a fork.
  • 4
    Meanwhile, in a small bowl, whisk together the EVOO, honey, mustard, salt and pepper to taste. Set aside.
  • 5
    When potatoes are done, let cool and transfer to a large bowl. Add the onions and parsley, and drizzle the dressing on top, tossing gently to coat. Feel free to add any additional ingredient options as well.
  • 6
    You can serve right away, or chill in refrigerator until ready to serve.
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