Roasted Sweet Potato Salad
This herb roasted sweet potato salad is perfection: crispy sweet potatoes coated in a rich and creamy herb mixture, finished with crunchy red onions.
Preheat the oven to 400º. Toss the bite-sized potatoes in the oil until coated well and spread out on a baking sheet.
In a small bowl, mix together all spices. Add the spice mixture to the sweet potatoes, about 1/4 of the mixture at a time, until the sweet potatoes are coated liberally. You may not use ALL of the spices, but you do want the potatoes to be pretty coated.
Roast for 25 minutes then flip over with a spatula. Roast another 10-20 minutes, or until beautifully golden brown and beginning to crisp. As long as you don't actually burn the sweet potatoes, you'll be good.
Remove sweet potatoes from the oven and into a large heatproof bowl. Let cool for about 3-5 minutes or until they're no longer piping hot but still very warm.
Meanwhile, mix together the mayonnaise, cilantro, and red onion. Scrape mayonnaise mixture on the potatoes once you've allowed them to cool briefly and stir, folding mayonnaise mixture into sweet potatoes until coated well.
Serve warm or at room temperature, but not cold.
Recipe yields approximately 8 servings. Nutritional values shown reflect information for one serving. Macros may vary slightly based on specific brands or types of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the sweet potato salad when finished. Divide the total weight (not including the weight of the container the food is in) by 8. Result will be the weight of one serving.
- Mayonnaise: Use good quality mayo that doesn't have a strong, pungent flavor.
- Make it Vegan: Use vegan mayo.
- Make it Whole30: Use Whole30 compliant mayo.
Serving: 1serving | Calories: 342kcal | Carbohydrates: 36g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 650mg | Potassium: 613mg | Fiber: 6g | Sugar: 8g | Vitamin A: 24206IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg | Net Carbs: 30g