Roasted Sweet Potato Salad

Darci Juris


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 vote
15 Min
40 Min


3 large
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
salt and pepper
optional: dried cranberries
optional: feta cheese
optional: chopped walnuts


1Line a baking sheet with parchment paper. Preheat the oven to 400 degrees.
2Toss the sweet potatoes in the tablespoon of olive oil and spread out on the parchment paper in a single layer.
3Lightly sprinkle with salt. Bake for about 30-40 minutes, turning once, until just tender with a fork.
4Meanwhile, in a small bowl, whisk together the EVOO, honey, mustard, salt and pepper to taste. Set aside.
5When 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.
6You can serve right away, or chill in refrigerator until ready to serve.

About this Recipe

Course/Dish: Potatoes, Potato Salads
Other Tag: Healthy
Hashtags: #sweet, #potato