Roasted Sweet Potato and Onion Salad Recipe

Roasted Sweet Potato and Onion Salad Recipe
Roasted Sweet Potato and Onion Salad Recipe photo by Taste of Home
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Roasted Sweet Potato and Onion Salad Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

3/4 cup: 242 calories, 17g fat (2g saturated fat), 0 cholesterol, 306mg sodium, 23g carbohydrate (10g sugars, 3g fiber), 2g protein.

  • 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
  1. 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.
  2. 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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