ROASTED SWEET POTATO SALAD WITH HONEY-MAPLE VINAIGRETTE
This salad makes a beautiful presentation for the holidays with the bright colors of the sweet potatoes, cranberries and spinach. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil. Roast 35-40 minutes or until tender. Transfer to a large bowl; cool slightly., In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended. Add spinach, apple, cranberries and pecans to sweet potatoes. Drizzle with vinaigrette and toss to coat. Top with cheese. Serve immediately.
Nutrition Facts : Calories 340 calories, Fat 16g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 192mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 5g fiber), Protein 5g protein.
SWEET POTATO SALAD WITH ROSEMARY-HONEY VINAIGRETTE
Make and share this Sweet Potato Salad With Rosemary-Honey Vinaigrette recipe from Food.com.
Provided by Kathy in Fla
Categories Yam/Sweet Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Line a 15- x 10-inch jellyroll pan with aluminum foil. Coat foil with vegetable cooking spray.
- Toss together sweet potato and 1 tablespoon oil in pan.
- Bake at 450° for 35 minutes or until tender.
- Whisk together remaining 1 tablespoon oil, honey, and next 5 ingredients in a large bowl. Add sweet potato; toss well. Cool.
Nutrition Facts : Calories 171.2, Fat 4.6, SaturatedFat 0.7, Sodium 249.7, Carbohydrate 32.3, Fiber 3.2, Sugar 15.8, Protein 1.7
POBLANO SWEET POTATO SALAD
Try this fresh and colorful spin on traditional potato salad, given an authentic Tex-Mex flavor with the addition of chopped poblano chilies.
Provided by Lauren Keating
Categories Side Dish
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Place chopped onion in small dish of very cold water; set aside.
- Peel sweet potatoes; cut into 1-inch cubes. Cook sweet potatoes in boiling water 10 minutes or until easily pierced with fork. Drain.
- In 10- to 12-inch skillet, cook chiles over high heat 3 minutes or until skin begins to blacken. Add sweet potatoes; cook 3 minutes. Remove from heat.
- Stir in arugula, oil and juice from 1 of the limes. Drain onion; stir into salad. Transfer mixture to covered dish; refrigerate 1 hour or until chilled.
- Stir cilantro into salad. Season to taste with salt and juice from second lime.
Nutrition Facts : ServingSize 1 Serving
HONEY AND ROSEMARY SWEET POTATOES
Baked until chewy on the outside and soft on the inside, these are a perfect balance of salty and sweet. The rosemary makes them addictive.
Provided by Coco
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
- Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet.
- Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 57.7 g, Fat 4.7 g, Fiber 7 g, Protein 3.7 g, SaturatedFat 0.7 g, Sodium 513.4 mg, Sugar 21.1 g
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