~ Roasted Sweet Potato Salad Recipe ~

~ Roasted Sweet Potato Salad Recipe ~
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 166.0
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 2.0 g

View full nutritional breakdown of ~ Roasted Sweet Potato Salad Recipe ~ calories by ingredient


Vegetarian salad that can be eaten chilled or at room temperature... Vegetarian salad that can be eaten chilled or at room temperature...
Number of Servings: 2


    2 cups cubed, skin on (... or not) sweet potatoes
    2 tsp. chili powder (... main ingredient, decrease if desired)
    1/2 tsp. onion powder
    1/2 tsp. seasoned salt
    1/8 cup diced green onions
    1 TBLSP. jalepenos
    1/4 cup "roasted red bell peppers" (... roasted peppers in the jar are fine)
    1 TBLSP. of balsamic vinegar

    1/2 TBLSP. EVOO (Calories: 70 / Fat: 7)
    1 tsp. Mongolian Fire oil (Calories: 35 / Fat 5)
    Olive oil cooking spray


Makes 2 - 1/2 cup servings

Preheat the oven to 425 or adjust accordingly for your oven

In a bowl add 1/2 TBLSP. of EVOO and the 1/2 tsp of Mongolian Fire Oil to the potatoes and with your hands rub the oil over the potatoes thoroughly.

Place potatoes in a zip lock bag and add the following seasonings:

Chili powder, onion powder & salt (.. set aside the jalepeno's, roasted red peppers & green onions in a bowl that you will be making the salad in)

shake the potatoes in the bag to thoroughly coat them with the seasonings.

Spray baking sheet with pan spray (... no olive oil), and add the potatoes in a single layer. Spray the tops of potatoes with "olive oil cooking spray" (... I bought Jewel brand and it works great).

Bake until lightly brown... approximately 20 minutes, but cooking times may vary so adjust your timing accordingly.

After potatoes are done, add to the bowl containing the jalepeno's, roasted red bell peppers, green onions, add the balsamic vinegar and gently mix thoroughly. Chill, but can be eaten at room temperature if desired.

Number of Servings: 2

Recipe submitted by SparkPeople user JAZZID.