Roasted Sweet Potato Salad

Southern Living
Roasted Sweet Potato SaladRecipe
Photo: Beth Dreiling; Styling: Cari South
This roasted sweet potato salad is a nice seasonal twist on the traditional potato salad served during summer months. Though the sweet potatoes are already nutrient-rich, the bed of spinach makes this recipe even healthier.
Makes 6 to 8 servings


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1 1/2 pounds sweet potatoes
2 large onions
2 garlic cloves, crushed
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 (6-oz.) bag baby spinach
Garnish: cooked, crumbled bacon


Prep: 30 Minutes
Cook: 45 Minutes

1. Peel sweet potatoes, and cut into 1-inch cubes. Cut onions into quarters, and cut each quarter in half.

2. Toss together sweet potatoes, onions, crushed garlic, and 2 Tbsp. olive oil; place on a lightly greased aluminum foil-lined 15- x 11-inch jelly-roll pan. Sprinkle evenly with salt and pepper.

3. Bake, stirring occasionally, at 400° for 45 minutes or until tender and lightly brown. Serve over spinach, and drizzle with Warm Bacon Dressing. Garnish, if desired.

Created date

September 2006