ROASTED SWEET POTATO SALAD WITH WARM CHUTNEY DRESSING
A blend of traditional and fanciful holiday flavors, this side dish is really delicious, all my favorite holiday flavors. I invented this recipe to bring to my in-laws at Thanksgiving time because they needed a new way to serve sweet potatoes. No overly sweet marshmallows in this. We love it!
Provided by Food Network
Categories side-dish
Time 55m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the Salad: Preheat oven to 425 degrees F.
- In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.
- Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.
- Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.
SWEET POTATO PECAN SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h20m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Place a baking sheet in the oven to heat.
- Toss the celery, sweet potatoes and red onions with the olive oil, ras el hanout and rosemary in a mixing bowl. Season with salt and pepper. Transfer the mixture to the heated baking sheet and roast until the potatoes are tender and caramelized, about 30 minutes.
- Let the sweet potato mixture cool to room temperature before proceeding. (Or, if preparing ahead of time, cool the sweet potato mixture in the fridge, removing it 30 minutes before proceeding to allow it to come to room temperature.)
- Toss the sweet potato mixture in a large bowl with the grapes, pecans, pomegranate seeds, scallions and raisins. Toss the salad with sherry vinegar and olive oil to taste. Add salt and pepper as needed.
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
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 189mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
THE BEST SWEET POTATO POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
- Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
- Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
- Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.
ROASTED SWEET POTATO SALAD
Provided by Emeril Lagasse
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Toss the potatoes with a drizzle of olive oil, salt, and pepper. Spread on a sheet pan and roast until tender and golden brown, about 40 minutes. Shake the pan halfway through cooking so the potatoes cook evenly.
- Place the onion on a large piece of aluminum foil. Drizzle the onion with olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour. Cool slightly. When cool enough to handle, chop and set aside.
- In a small bowl, whisk together the lime juice and macadamia oil. Combine the potatoes and onions in a large bowl. Add the lime juice mixture and toss well. Season, to taste, with salt and pepper.
ANN'S ROASTED POTATO SALAD
Steps:
- Preheat oven to 375 degrees F.
- Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.
ROASTED SWEET POTATO SALAD'
From Southern Living. I haven't made this yet but it sounds so good I am posting it here for safe keeping.
Provided by newmama
Categories Yam/Sweet Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- quarter onions, then cut each quarter in half.
- toss onions, potatoes, olive oil and garlic together.
- spread out on a large baking sheet and sprinkle with salt and pepper.
- bake at 400 for 45 minutes until tender and lightly browned.
- serve over spinach with the bacon dressing.
- for dressing:.
- cook bacon , remove from pan reserving 1 tbs of drippings.
- add the rest of the ingredients to the drippings and cook until heated.
- crumble bacon and stir it in.
Nutrition Facts : Calories 212.4, Fat 7.1, SaturatedFat 1.5, Cholesterol 3.6, Sodium 423.2, Carbohydrate 34.4, Fiber 4.8, Sugar 12.8, Protein 3.8
ROASTED SWEET POTATO QUINOA SALAD
Purple sweet potatoes add beautiful color to the mix in this healthy, fresh tasting, zesty salad!
Provided by Melanie McClare
Categories Salad Grains Quinoa Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
- Toss sweet potatoes in olive oil on a baking sheet.
- Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.
- Mix broccoli, yellow pepper, red pepper, and cucumber in a large bowl; stir in quinoa and sweet potatoes.
- Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and pepper in a small bowl. Mix dressing into salad; garnish with cilantro.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 52.1 g, Fat 23.6 g, Fiber 6.9 g, Protein 8.3 g, SaturatedFat 3.2 g, Sodium 93.1 mg, Sugar 10.3 g
LOW FAT ROASTED SWEET POTATO SALAD
A light potato salad that I serve when I want to WOW people. This is served warm or at room temperature. I got this recipe from my sister.
Provided by Fairy Godmother
Categories Summer
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cut potatoes into 1 1/2" cubes.
- Toss in 2 t of oil.
- Bake at 425 for 40 minutes.
- Meanwhile heat 2 t oil in frypan and saute onions slowly till tender about 12 minutes.
- Add potatoes and onions to a large pretty bowl.
- Mix dressing together and toss over the potatoes.
- 1/2c of salad 142 calories 3g fat.
Nutrition Facts : Calories 118.2, Fat 2.4, SaturatedFat 0.3, Sodium 181, Carbohydrate 22.5, Fiber 3, Sugar 3.8, Protein 2.2
ROASTED SWEET POTATO & PROSCIUTTO SALAD
Make and share this Roasted Sweet Potato & Prosciutto Salad recipe from Food.com.
Provided by NELady
Categories Yam/Sweet Potato
Time 1h
Yield 3/4 cup, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400*. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoons slat and the pepper; toss to coat. Roast 30 minutes, stirring occasionally.
- Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly.
- Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.
Nutrition Facts : Calories 139.9, Fat 10.1, SaturatedFat 1.2, Sodium 176, Carbohydrate 12.1, Fiber 2.2, Sugar 3.4, Protein 1.4
WILTED SPINACH SALAD WITH ROASTED KUMARA (SWEET POTATO)
My daughter made me this salad once. She said that it was from the Meal-in-a-minute TV advert but this version doesn't use any Watties products. (Not that there is anything wrong with bottled sauces but I prefer to make my own dressing) This is a nice easy recipe that makes a good side dish to some steamed fish.
Provided by RonaNZ
Categories Yam/Sweet Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Peel and cut the kumara into bite sized cubes.
- Toss in 2 tablespoons of olive oil and season with salt and pepper.
- Bake in the oven for 15 minutes at 200C/400°F.
- Mix the mustard, lemon juice, and zest for the dressing.
- Add the olive oil a tablespoon at a time, whisking between each spoonful.
- Add finely chopped dill.
- Season to taste with salt and pepper.
- Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.
- Put the spinach is a large bowl.
- Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot.
- Add the dressing and orange segments and toss through.
- Serve slightly warm on a large plate and decorate with nasturtium flowers.
OVEN ROASTED SWEET POTATOES
My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was. She sat down took a bite and sighed, Ahhh, I'll never make this again. We all told her she was crazy and asked for the recipe.
Provided by CATICALIC
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
- Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 31.3 g, Fat 10.2 g, Fiber 4.7 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 114.8 mg, Sugar 7.7 g
ROASTED SWEET POTATO SALAD WITH FETA
Here's a beautiful salad recipe. Filling and delicious, the roasted sweet potatoes work perfectly with the salty feta cheese.
Provided by Melanie Booth
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 3
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
- Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
- At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
- Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
- Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.
Nutrition Facts : Calories 526.1 calories, Carbohydrate 36.7 g, Cholesterol 49.8 mg, Fat 37.5 g, Fiber 4.9 g, Protein 13.4 g, SaturatedFat 12.3 g, Sodium 917.1 mg, Sugar 10.5 g
ROASTED SWEET POTATO SALAD
Make and share this Roasted Sweet Potato Salad recipe from Food.com.
Provided by katie in the UP
Categories Yam/Sweet Potato
Time 1h10m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, toss potatoes with oil.
- Place on large jelly roll pan and bake at 400 degrees for 30 to 40 minutes or until potatoes are tender, stirring twice.
- Cool for 10 minutes.
- In same large bowl, combine red pepper, onions, parsley and cilantro.
- Add cooled potatoes.
- In a small bowl combine dressing ingredients and whisk.
- Drizzle over potato mixture and toss to coat.
- Serve room temperature.
Nutrition Facts : Calories 258.3, Fat 14.6, SaturatedFat 2, Sodium 103.8, Carbohydrate 30.7, Fiber 5.6, Sugar 7.1, Protein 3
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ROASTED SWEET POTATO SALAD - EATING BIRD FOOD
From eatingbirdfood.com
3.6/5 (162)Uploaded 2017-07-20Category SaladPublished 2020-06-12
- Preheat oven to 400° F. Place sweet potato chunks into a large bowl and toss with oil and sea salt. Bake for 30 minutes or until cooked through, flipping once. Remove from oven and let the potato chunks cool. This step can be done ahead of time. Just keep the roasted potatoes in the fridge and complete step 2 the day you want to enjoy the salad.
- While the potatoes are roasting, add the chopped spinach, onion, dried cranberries, apple cider vinegar and lemon juice in a large bowl. Add cooled sweet potato chunks to the bowl and stir to combine. Gently stir in avocado and sea salt. Add ground pepper to taste. Sprinkle on hemp seeds (if using). Serve immediately or store in the fridge until ready to serve. Can be eaten cold or at room temperature.
- Store leftovers in a sealed container for up to two days. If needed, add a splash of extra lemon juice before serving.
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- Peel sweet potatoes, and cut into 1-inch cubes. Cut onions into quarters, and cut each quarter in half.
- 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.
- 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.
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- Preheat the oven to 375°. On a rimmed baking sheet, toss the sweet potatoes, thyme, 1 tablespoon of the olive oil and salt. Spread in an even layer and roast for 30 minutes per side.
- Meanwhile, in a large cast-iron skillet, mix 1 1/2 tablespoons of the olive oil with the vinegar, honey and molasses; season with salt. Spread the onion slices in the skillet and bake until browned, about 20 minutes per side; transfer to a plate. Reserve the juices in the skillet.
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- Adjust your oven's cooking rack to the middle placement and preheat to 425F. Slice the sweet potatoes into ½-inch rounds. Place rounds on a roasting pan or rimmed cookie sheet.
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- Season with salt and pepper and add the rosemary. Mix everything together well so that the sweet potato cubes are well coated. Place in the oven and roast for 25-30 minutes till soft and golden.
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- Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray and add the sweet potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary based on size of potatoes, oven and climate variances, and I recommend starting to check at 30 minutes for doneness. While potatoes bake, prep and chop the remaining ingredients.
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