Roasted Sweet Potato Salad
- Number of Servings: 6
Ingredients
4 medium sized sweet potatoes, peeled and cut into approx. 1 in cubes3 tbsp olive oil1 tsp salt1 tsp black pepper2 cups fresh pineapple chunks1 red bell pepper diced1 yellow bell pepper diced1/2 cup shallots diced1 jalapeno seeded and finely chopped1/2 cup scallions thinly sliced scallions1/2 cup fresh cilantro chopped1/2 cup flat leaf parsley choppedSalt and pepper to tasteDressing2 tbsp apple cider vinegar2 tbsp brown sugarzest of 1 orange2 tsp deli style mustard (the mustard with the brown stuff in it, not the yellow stuff you put on hotdogs)1/2 cup vegetable oil
In a roasting pan, combine sweet potatoes and olive oil, salt, and pepper. Stir around coating potatoes in oil. Roast for 25-30 minutes at 425 F, until fork tender and golden brown.
In a large bowl, add potatoes and mix with the rest of the non dressing ingredients.
Let cool while you prepare the dressing. To prepare dressing, whisk together the apple cider vinegar, brown sugar, orange zest, mustard and vegetable oil.
Pour dressing over cooled potato salad. Toss. Chill in refrigerator until ready to serve. Toss again prior to serving.
ŠTaylor Mathis
www.taylortakesataste.com
Serving Size: serves 6 to 8
Number of Servings: 6
Recipe submitted by SparkPeople user JECKIE.
In a large bowl, add potatoes and mix with the rest of the non dressing ingredients.
Let cool while you prepare the dressing. To prepare dressing, whisk together the apple cider vinegar, brown sugar, orange zest, mustard and vegetable oil.
Pour dressing over cooled potato salad. Toss. Chill in refrigerator until ready to serve. Toss again prior to serving.
ŠTaylor Mathis
www.taylortakesataste.com
Serving Size: serves 6 to 8
Number of Servings: 6
Recipe submitted by SparkPeople user JECKIE.
Nutritional Info Amount Per Serving
- Calories: 290.5
- Total Fat: 16.7 g
- Cholesterol: 0.0 mg
- Sodium: 433.4 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 3.9 g
- Protein: 2.3 g
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