Sweet Potato Salad Recipe
Packed with roasted sweet potatoes, crunchy pecans, and a flavorful dressing, this Sweet Potato Salad is as satisfying as it is easy to prepare. Perfect for potlucks or weekday meals!
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 the oven to 450 degrees Fahrenheit (232 degrees Celsius).
- Cut the sweet potatoes into ½-inch rounds and then quarter. Divide the potatoes in half between two large sheet pans. Divide the 3 tablespoons of oil and salt between the pans, and add 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. Rotate 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 the 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.
STORE your Sweet Potato Salad in an airtight container in the fridge for up to 4 days. The salad can be eaten cold. If you prefer it warm, REHEAT it gently in the microwave.
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
