Roasted Sweet Potato Salad

The recipe Roasted Sweet Potato Salad can be made in about 45 minutes. This recipe makes 8 servings with 297 calories, 3g of protein, and 11g of fat each. For $1.09 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 5 people found this recipe to be flavorful and satisfying. It is perfect for The Fourth Of July. Not a lot of people really liked this side dish. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. If you have sweet potatoes, pecans, pepper, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 71%, this dish is pretty good. If you like this recipe, you might also like recipes such as Roasted Sweet Potato Salad, Roasted Sweet Potato Salad, and Roasted Sweet Potato Salad.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees (convection works best). Peel and cut potatoes into 1 pieces. Toss to coat with 2 tablespoon of olive oil. Arrange in a single layer on two baking sheets Roast for 35 minutes Mix 2 tablespoons oil, pepper puree, vinegar, salt and pepper to make a dressing Combine cranberries, pecans, chives and cooked sweet potatoes in a medium bowl, drizzle with dressing, cover. Refrigerate until chilled.

 

Step by step:

1. Preheat oven to 400 degrees (convection works best).

2. Peel and cut potatoes into 1 pieces.

3. Toss to coat with 2 tablespoon of olive oil.

4. Arrange in a single layer on two baking sheets

5. Roast for 35 minutes

6. Mix 2 tablespoons oil, pepper puree, vinegar, salt and pepper to make a dressing

7. Combine cranberries, pecans, chives and cooked sweet potatoes in a medium bowl, drizzle with dressing, cover. Refrigerate until chilled.

Nutrition Information:

covered percent of daily need

 

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