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Simple Roast Sweet Potato Salad Recipes

Roast Sweet Potato Salad


Why not try the blue-fleshed sweet potatoes that some markets carry in late summer and early fall for this wonderful salad? I like to pair it with cold, poached fish, but if there is cold roast lamb left over, that will be great.

Makes 6 to 8 servings

  • 4 medium size sweet potatoes, peeled, halved across, and cut into wedges

  • 2 tablespoons milk vegetable oil

  • Salt and freshly ground pepper to taste

  • 1 large sweet onion, halved and thinly sliced

  • 1/2 large green bell pepper, seeded, and cut into inch dice

  • 1/2 pound sugar snap peas, ends trimmed, strung, and steamed until just tender, about 5 minutes; or 2 cups thawed frozen sugar snap peas, not cooked

  • cup mayonnaise, prepared or homemade

  • cup plain yogurt

  • 1 tablespoon honey

  • 1 teaspoon celery seed

  • cup cherry tomatoes, halved

  • 2 tablespoons chopped fresh cilantro

  1. Preheat the oven to 375F.

  2. In a large bowl, toss the potatoes in the oil and spread on a shallow baking sheet. Roast, turning from time to time, until the wedges are browned and tender, 45 to 60 minutes. Remove the potatoes from the oven and cool.

  3. In a large bowl, toss the cooled potatoes with the onion, celery, bell pepper, and peas.
    In a small bowl, combine the mayonnaise, yogurt, honey, and celery seed. Spoon over the vegetables and toss to coat well.

  4. To serve, pile the salad in a large glass or other salad bowl. Add the cherry tomato halves, and garnish with cilantro. Here you go for this simple salad recipes.

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