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


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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

How to Make Roasted Sweet Potato Salad


  • 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.

Printable Recipe Card

About Roasted Sweet Potato Salad

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

Show 3 Comments & Reviews

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