roasted sweet potato salad
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.
prep time
15 Min
cook time
40 Min
method
Convection Oven
yield
8-10 serving(s)
Ingredients
- 3 large yams
- 1 tablespoon olive oil
- 1/4 cup red onion, chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil, extra virgin
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- - salt and pepper
- - optional: dried cranberries
- - optional: feta cheese
- - optional: chopped walnuts
How To Make roasted sweet potato salad
-
Step 1Line a baking sheet with parchment paper. Preheat the oven to 400 degrees.
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Step 2Toss the sweet potatoes in the tablespoon of olive oil and spread out on the parchment paper in a single layer.
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Step 3Lightly sprinkle with salt. Bake for about 30-40 minutes, turning once, until just tender with a fork.
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Step 4Meanwhile, in a small bowl, whisk together the EVOO, honey, mustard, salt and pepper to taste. Set aside.
-
Step 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.
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Step 6You can serve right away, or chill in refrigerator until ready to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Category:
Potato Salads
Tag:
#Healthy
Keyword:
#sweet
Keyword:
#potato
Ingredient:
Vegetable
Method:
Convection Oven
Culture:
American
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