Roasted Sweet Potato and Onion Salad

Name: Roasted Sweet Potato and Onion Salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 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

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

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.

Originally published as Roasted Sweet Potato Salad in Taste of Home Christmas Annual 2013

Reviews

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Average Rating:

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.