Amazing Sweet Potato Salad Recipes

SWEET POTATO SALAD

Sweet Potato Salad image

This colorful side dish features roasted sweet potatoes, corn, juicy red peppers and smoky bacon all tossed in a creamy dressing.

Provided by Holly Nilsson

Time 55m

Number Of Ingredients 14

Ingredients

2 pounds sweet potatoes (peeled and cubed)
2 tablespoons olive oil
½ teaspoon garlic powder
2 green onions (sliced)
2 stalks celery (chopped)
1 cup frozen corn (defrosted)
½ cup red bell pepper (chopped)
6 slices bacon (cooked and crumbled)
½ cup mayonnaise
¼ cup sour cream
2 tablespoons dijon mustard
2 tablespoons sweet relish
2 tablespoons cider vinegar
salt & pepper to taste

Steps:

Preheat oven to 400°F.
Toss sweet potatoes with olive oil, garlic powder and salt & pepper to taste. Roast 35-40 minutes or until fok tender. Cool completely.
Combine dressing ingredients in a large bowl and mix well.
Add remaining ingredients, toss to coat and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 340 kcal, Carbohydrate 30 g, Protein 5 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 349 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

AMAZING SWEET POTATO SALAD

Amazing Sweet Potato Salad image

From Extraordinary Health magazine. Serve chilled or room temperature in the hotter months and warm in the colder months.

Provided by COOKGIRl

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs sweet potatoes (orange flesh)
2 small red bell peppers, seeded, membrane removed and diced
4 tablespoons dark raisins
3 tablespoons lemon juice
3 tablespoons fresh parsley, chopped
4 tablespoons extra virgin olive oil
3 tablespoons fresh rosemary leaves, chopped
salt
cracked black pepper
1/3 cup sliced almonds (your choice raw or roasted)
greens (kale, baby spinach, arugula, mixed greens, etc.)

Steps:

*Note: if the weather is hot and you prefer, the sweet potatoes can be diced and browned in a little bit of oil in a pan on the stove top rather than roasted.
in an oven.
*Preheat oven to 400 degrees.
Roast the sweet potatoes for 45 minutes or until fork tender.
Set aside to cool then dice.
If desired, line the salad bowl with greens of your choice. Place the sweet potatoes in salad bowl.
Add the other ingredients except for the almonds. Season with salt and pepper to taste.
Serve immediately or cover and chill until ready to eat.
Just before serving, garnish the salad with the almonds.

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Bring a large bot of salted water to a boil, then add the sweet potatoes. Simmer just until fork tender, about 10 to 15 minutes depending upon the size of your potato chunks. Drain, gently and quickly rinse with cold water, then set aside.
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