Roasted Sweet Potato Salad

Roasted Sweet Potato Salad
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 138.2
  • Total Fat: 6.9 g
  • Cholesterol: 1.8 mg
  • Sodium: 234.1 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.2 g

View full nutritional breakdown of Roasted Sweet Potato Salad calories by ingredient
Submitted by:


Number of Servings: 8

Ingredients

    3 lb (1.5 kg) sweet potatoes (about 5 potatoes), well washed and cut in 0.5 inch (1 cm) chunks
    3 tbsp (45 ml) vegetable oil
    0.5 tsp (2 ml) each salt and pepper
    2 cups (500 ml) lightly packed whole basil leaves
    0.5 cup (125 ml) thinly sliced red onion
    3 tbsp (45 ml) plain yogurt
    2 tbsp (30 ml) light mayonnaise
    2 tsp (10 ml) each lemon juice and Dijon mustard
    2 coves garlic, minced

Directions

Preheat oven to 425F (220C). Toss potatoes with oil, salt and pepper. Place potatoes on a large baking sheet lined with patchment paper. Bake, turning every 15 minutes, for 1 hour or until tender and golden. Cool slightly.

Place potatoes in a large bowl with basil and red onion. In a small mixing bowl, stir together yogurt, mayonnaise, lemon juice, mustard and garlic. Gently toss dressing with potatoes and serve immediately or cover and refrigerate up to 2 days. Stir well before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user PETER.TY.YU.

Rate This Recipe