Sweet Potato Salad with Rosemary-Honey Vinaigrette

Southern Living
Sweet Potato Salad with Rosemary-Honey VinaigretteRecipe
Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins
Make a fall-friendly potato salad using cubed, roasted sweet potatoes tossed in a vinaigrette of olive oil, honey and fresh rosemary.
6 servings


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4 1/2 cups peeled, cubed sweet potato
2 tablespoons olive oil, divided
1/4 cup honey
3 tablespoons white wine vinegar
2 tablespoons chopped fresh rosemary
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper


Line a 15- x 10-inch jellyroll pan with aluminum foil. Coat foil with vegetable cooking spray.

Toss together sweet potato and 1 tablespoon oil in pan.

Bake at 450° for 35 minutes or until tender.

Whisk together remaining 1 tablespoon oil, honey, and next 5 ingredients in a large bowl. Add sweet potato; toss well. Cool.

Created date

July 2003

Nutritional Information

Calories 194
Fat 5 g
Cholesterol 0.0 mg
Sodium 210 mg