Sweet Potato Salad Recipe
This mouth watering Sweet Potato Salad makes the perfect side dish, but is also substantial enough to serve on it’s own as a meal!
Servings: 8
Calories: 428kcal
Ingredients
- 4 lbs sweet potatoes peeled
- 3 Tbsp olive oil
- ½ tsp salt
- pepper to taste
- 1 Tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1/4 cup olive oil
- 1/2 one small red onion finely chopped
- 1/4 cup craisins
- 1/2 cup golden raisins
- 1 cup pecans chopped
Instructions
- Preheat oven to 450°
- Cut the sweet potatoes into ½ inch rounds and then quarter. (I did this in stacks of 2-3) Divide the potatoes in half between two large sheet pans. Divide the 3 Tbs of oil and salt between the pans and pepper to taste. Toss the potatoes and seasonings until coated well.
- Bake for 30-35 minutes or until lightly browned and soft. Stir a few times while baking. ( I also rotated the pans halfway through)
- In a medium bowl, whisk together the vinegar and mustard. Slowly drizzle in the ¼ cup oil while continuing to whisk constantly until well blended.
- Place cooked potatoes and raw onions into a large bowl or serving dish.
- Mix in the craisins, raisins and pecans. Pour the dressing on top and stir to coat evenly. Serve warm or cool.
Notes
*If you want more heat you can cut the onion into larger pieces or add more.
Nutrition
Calories: 428kcal | Carbohydrates: 58g | Protein: 5g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 279mg | Potassium: 888mg | Fiber: 9g | Sugar: 18g | Vitamin A: 32183IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 2mg