Roasted Sweet Potato Salad

Roasted Sweet Potato Salad Recipe
Photo: Iain Bagwell; Styling: Heather Chadduck


Makes 4 to 6 servings
Total time: 1 Hour, 5 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 5 Minutes


1 (24-oz.) package fresh steam-in-bag petite sweet potatoes
1 tablespoon Caribbean jerk seasoning
4 tablespoons olive oil, divided
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 (5-oz.) package baby arugula
1 mango, peeled and diced
1 avocado, halved and thinly sliced
1/2 red bell pepper, sliced
1/2 small red onion, sliced
1/2 cup torn fresh basil


1. Preheat oven to 425°. Cut potatoes in half lengthwise; toss with jerk seasoning and 1 Tbsp. oil. Arrange, cut sides down, in a single layer on a lightly greased baking sheet. Bake 15 minutes; turn and bake 8 to 10 minutes or until tender. Cool on a wire rack 20 minutes.

2. Whisk together lime juice, salt, and remaining 3 Tbsp. oil in a large bowl. Add arugula and next 5 ingredients, and toss to coat. Arrange on a platter; top with potatoes.

October 2012
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