Roasted Sweet Potato Salad Recipe

Roasted Sweet Potato Salad Recipe photo by Taste of Home

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Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and delightful textures.—Fran Fehling, Staten Island, New York

This recipe is:

Diabetic Friendly

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Roasted Sweet Potato Salad Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6 Servings

20 30 50

Ingredients

4 cups cubed peeled sweet potatoes
1 tablespoon olive oil
1/2 cup chopped walnuts, toasted
1/3 cup dried cherries, chopped
1/4 cup minced fresh parsley
2 tablespoons reduced-fat mayonnaise
4-1/2 teaspoons white vinegar
1 tablespoon honey
1/2 teaspoon grated lime peel
1/4 teaspoon salt

Directions

Place potatoes in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature.
In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime peel and salt. Pour over potato mixture and toss to coat. Serve warm or cold. Yield: 6 servings.

To Make Ahead: Roast the sweet potatoes the day before. Cover and refrigerate overnight.

Nutritional Facts 1/2 cup equals 211 calories, 10 g fat (1 g saturated fat), 2 mg cholesterol, 189 mg sodium, 28 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Roasted Sweet Potato Salad in Taste of Home Christmas Annual Annual 2011, p84