Roasted Sweet Potato Salad


This Roasted Sweet Potato Salad is a great alternative to your typical potato salad. It’s flavorful and can easily be used for a meal if you add some extra black beans or chicken to it!

Roasted Sweet Potato Salad
Serves 6
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 1 1/4 lbs. sweet potatoes (about 2 jumbo), washed and cut into 1-inch pieces
  2. 2 T olive oil
  3. 1/2 tsp salt
  4. 1/2 tsp pepper
  5. 1, 15-ounce can black beans, drained and rinsed
  6. 3 green onions, sliced
  7. 1 red bell pepper, seeded and diced
  8. 1 cup corn
  9. 1/2 cup cilantro leaves, minced (about half of 1 bunch)
  10. 2 T honey
  11. 2 T dijon mustard
  12. 2 T lemon juice (or lime juice)
  13. 2 T olive oil
  14. 1/2 tsp salt
  15. 1/2 tsp pepper
  16. pinch cayenne pepper, optional
Instructions
  1. Preheat oven to 400 degrees F.
  2. Grease a baking sheet and add the sweet potatoes in an even layer.
  3. Drizzle with 2 T olive oil, season with salt and pepper, and bake for 30-40 minutes, or until tender (stir occasionally)
  4. While potatoes bake, prep and chop the remaining ingredients.
  5. In a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside.
  6. In a large measuring cup or medium bowl, add the honey, dijon mustard, lemon juice, 2 T olive oil, salt, pepper, and cayenne pepper. Whisk to combine; set aside.
  7. After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine.
  8. Add more salt, pepper, touch of honey, lemon juice, etc. if needed.
  9. Potato salad can be served warm or chilled and will keep in the fridge for up to 5 days.
Notes
  1. Can add chicken or extra black beans to make a heartier meal.
Adapted from averiecooks.com
Adapted from averiecooks.com
Grace Goals and Guts http://gracegoalsandguts.com/
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