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Roasted Sweet Potato Salad

Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. —Fran Fehling, Staten Island, New York
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    6 servings

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 zest
  • 1/4 teaspoon salt

Directions

  • Place potatoes in a 15x10x1-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 zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.
To Make Ahead: Roast the sweet potatoes the day before. Cover and refrigerate overnight.
Nutrition Facts
1/2 cup: 211 calories, 10g fat (1g saturated fat), 2mg cholesterol, 189mg sodium, 28g carbohydrate (12g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

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