My family’s love of potato salad and sweet potatoes led to this combination recipe that I serve on holidays. The maple syrup in the vinaigrette lends a pleasant hint of sweetness. —Susan Jordan, Denver, Colorado
Featured In: 33 Bright Winter Salads
- 4 small sweet potatoes, peeled and cut into 1-inch cubes
- 1 large onion, cut into eight wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- BALSAMIC VINAIGRETTE:
- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- 1 garlic clove, minced
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon minced chives
- 1/2 teaspoon minced fresh marjoram
- 1/4 teaspoon salt
- In a large bowl, toss the sweet potatoes, onion, oil, salt, pepper and garlic powder. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 35-40 minutes or until potatoes are tender.
- In a small bowl, whisk the vinaigrette ingredients. Drizzle over potato mixture; toss to coat. Serve immediately. Yield: 6 servings.
Originally published as Roasted Sweet Potato and Onion Salad in Taste of Home Christmas Annual Annual 2013, p100
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