Roasted Sweet Potato Salad
Roasted Sweet Potato Salad
3-4
Ingredients
- sweet potatoes, 4 medium
- celery, 2 large stalks diced
- red onion, 1/2 diced
- fresh cilantro, 1/4 cup chopped
- optional, add more veg like: corn, peppers, cherry tomatoes…
Dressing
- evoo, 3 tbsp
- apple cider vinegar, 2 tbsp
- dijon mustard, 1 tbsp
- maple syrup, 1 tbsp
- fresh garlic, 1 clove minced
- ground cumin, 1/2 tsp
- smoked paprika, 1/2 tsp
- salt & pepper, to taste
Directions
Preheat oven to 425°.
Poke holes in potatoes to prevent bursting and enter into the oven to roast for 40 minutes to 1 hour depending on how thick your potatoes are. Make sure to flip them halfway. (If you don’t care to roast potatoes and want this recipe time to be cut in half, you can dice potatoes into chunks and boil until soft.)
While potatoes roast, prep your ingredients and the dressing.
Once potatoes are roasted, remove from oven and let cool.
Once cooled, remove skins, or you can keep if you like to have skin in your potato salad. Then mash up potatoes with a fork or masher to your desired consistency.
Add celery, red onion, cilantro, seasonings and the dressing. Mix together evenly.
Serve your potato salad chilled as a delicious side!