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Roasted Sweet Potato and Onion Salad

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
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    6 servings

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 zest
  • 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 15x10x1-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.
Nutrition Facts
3/4 cup: 242 calories, 17g fat (2g saturated fat), 0 cholesterol, 306mg sodium, 23g carbohydrate (10g sugars, 3g fiber), 2g protein.

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Reviews

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Average Rating:
  • Robin
    Nov 27, 2020

    This was delicious. I made it for Thanksgiving because I was looking for something less sugary than my traditional sweet potato pie. This was delicious. I used a Tuscan Herb infused balsamic vinegar and maple syrup for the dressing. The flavor combination was heavenly with the sweet of the sweet potato and onion. It was good hot out of the oven and room temperature after sitting on the table for a while. I will definitely be making this again, soon. We love roasted veggies. They are so simple and yummy. My only mistake was leaving it in the oven too long while I was on a family Zoom meeting and so the onion got charred. I would recommend not doing that.

  • Carol
    Nov 23, 2018

    We tried this for Thanksgiving because I wanted a side dish that looked easy and wasn’t too sweet. It tasted so good coming out of the oven I hesitated to add the dressing— but I did, and it was delicious. I’m putting this recipe in the holiday rotation, as it was easy and would be a good one to make ahead.