Do you ever find a recipe and KNOW before it ever hits your mouth that you will love it? Roasted Sweet Potato Salad is that recipe for me.
I first made Roasted Sweet Potato Salad over the summer for a cookout at the neighbor’s house and I could not stop eating it. Now I make it almost weekly because my family loves it that much.
Even the baby and the 2 year old like my Roasted Sweet Potato Salad.
But not the 4 year old. She basically won’t eat anything if I cook/prepare it. (So, please friends, if you have a picky toddler and you actually have a recipe he/she eats- will you send it my way????!)
To be completely honest, I filed this recipe away under the”posts I didn’t get to this summer but should post next summer” file in my brain. Currently there are about 118 blog posts in that tab just waiting to be “got to”.
But then it hit me that Roasted Sweet Potato Salad is actually a perfectly fall recipe. The rich flavors are a fantastic complement to turkey (and Holiday Sangria!)
It’s may be unconventional but it’s another dish that has better flavor the longer it sits and I kind of have a thing for grab-n-go recipes that hold their flavor.
The best part? The very only ingredient you are required to cook is the roasted sweet potatoes. All other ingredients are served raw, washed, and diced.
Roasted Sweet Potato Salad
I start by dicing my sweet potatoes up into 1″ or smaller cubes before tossing them with Olive Oil, seasoning salt, and garlic. Then I roast them for about 25 minutes until they are easily pierced with a fork.
While my sweet potatoes cook I dice a red bell pepper and a yellow red pepper, along with green onion and purple onion.
Next I rinse and drain my black beans before mixing up the honey dijon sauce that makes this recipe so delicious.
Then I toss it all together and blow on the sweet potatoes to make them cool faster so I can shove a spoonful of Roasted Sweet Potato Salad in my mouth.
Just so you know I have already made this for 2 fall events this season and I’m planning to make it for 2 more that I know of. It may be my staple dish of the year but it’s just so hard to beat!
Try it out and let me know what you think!
- 3-4 sweet potatoes, diced and roasted
- 1 cup frozen corn, thawed and drained
- 1 can black beans, drained
- 1/4 c. red onion, diced
- 1 red pepper, diced
- 1/4 c. diced green onion
- 3 T. finely chopped cilantro
- For the Dressing:
- 2 T honey
- 2 T olive oil
- 3 T dijon mustard
- 3 T lemon juice
- salt and pepper to taste
- pinch of cayenne pepper
- Peel and dice sweet potatoes.
- Toss sweet potatoes in olive oil with salt and pepper and spread on a lightly coated baking sheet. Roast them at 400* for 20-23 minutes. They should be soft enough to pierce with a fork.
- In a large bowl mix black beans, green onions, red pepper, corn, cilantro.
- In a separate bowl mix together: honey, dijon mustard, olive oil, lemon juice, salt, pepper, and cayenne pepper.
- Once potatoes are cooked, add them to the bowl of vegetables. Add sauce and mix until vegetable mixture is well coated.
- Sweet Potato Salad can be served hot or cold and can be refrigerated for up to 5 days.
Do you have a favorite fall recipe? Send it my way!
Find more family favorites here.