🍠 Sweet Potato Salad
Ingredients
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2 lbs (about 4 medium) sweet potatoes, peeled and cut into 1-inch cubes
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2–3 tablespoons olive oil
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Salt and pepper, to taste
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½ cup red onion, finely diced
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2–3 celery stalks, diced
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¼ cup fresh parsley, chopped
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Optional add-ins: chopped bell pepper, dried cranberries, toasted pecans or walnuts
Dressing
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½ cup mayonnaise (or Greek yogurt for lighter version)
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1–2 tablespoons apple cider vinegar
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1 tablespoon Dijon mustard
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1 teaspoon honey or maple syrup
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Salt and pepper, to taste
Instructions
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Roast the sweet potatoes:
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Preheat oven to 400°F (200°C).
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Toss cubed sweet potatoes with olive oil, salt, and pepper.
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Roast 25–30 minutes, stirring halfway, until tender and lightly caramelized. Let cool slightly.
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Prepare the dressing:
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In a bowl, whisk together mayonnaise, vinegar, Dijon mustard, honey, salt, and pepper.
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Assemble the salad:
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In a large bowl, combine roasted sweet potatoes, red onion, celery, parsley, and any optional add-ins.
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Pour dressing over the mixture and toss gently to coat evenly.
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Chill & serve:
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Refrigerate at least 30 minutes before serving to let flavors meld.
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Taste and adjust seasoning before serving.
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Tips & Variations
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Smoky twist: Roast sweet potatoes with smoked paprika or chipotle powder.
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Tangy & fresh: Add a squeeze of fresh lime juice before serving.
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Extra crunch: Top with toasted pumpkin seeds or sunflower seeds.
If you want, I can give a warm, roasted sweet potato salad with a maple-Dijon vinaigrette version that’s more fall-inspired and cozy.
Do you want me to do that?
