Sweet Potato Salad with Rosemary-Honey Vinaigrette

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.

Yield: 6 servings
Recipe from Southern Living

More From Southern Living

Nutritional Information

Amount per serving
  • Calories: 194
  • Fat: 5g
  • Cholesterol: 0.0mg
  • Sodium: 210mg


  • 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


  1. Line a 15- x 10-inch jellyroll pan with aluminum foil. Coat foil with vegetable cooking spray.
  2. Toss together sweet potato and 1 tablespoon oil in pan.
  3. Bake at 450° for 35 minutes or until tender.
  4. Whisk together remaining 1 tablespoon oil, honey, and next 5 ingredients in a large bowl. Add sweet potato; toss well. Cool.
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