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–+ servings
sweet potato salad

Sweet Potato Salad

4.41 from 5 votes
This colorful and healthy sweet potato salad recipe is exactly what your summer needs. It stands out from the crowd of side dishes and it's even paleo and vegan. Easy to whip up, this roasted sweet potato salad is a healthy side for any occasion.
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Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 8 people
Author: Molly Thompson

INGREDIENTS

  • 4 large sweet potatoes peeled and cut into 1” cubes
  • 6 Tablespoons olive oil divided
  • 1 teaspoon paprika
  • 1 teaspoon chili Powder
  • 1 teaspoon oregano
  • 2 shallots diced
  • 8 green onions diced
  • 4 Tablespoons fresh chives minced
  • 2 Tablespoon maple syrup
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper

INSTRUCTIONS

  • Preheat oven to 375F. Line a baking sheet with a silicone mat or parchment paper.
  • Toss the sweet potato chunks with 2 tablespoon of olive oil, paprika, chili powder and oregano. Spread on the prepared baking sheet and bake for 25-30 minutes, until tender.
    4 large sweet potatoes, 6 Tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon chili Powder, 1 teaspoon oregano
  • Remove from the oven and allow to cool to room temperature.
  • Prepare the dressing by mixing the shallots, scallions, chives, remaining 4 tablespoons of olive oil, maple syrup, salt, and pepper.
    2 shallots, 8 green onions, 4 Tablespoons fresh chives, 2 Tablespoon maple syrup, 1 teaspoon kosher salt, 1 teaspoon pepper
  • Toss the dressing with the cooled sweet potatoes. Refrigerate for 1 hour before serving.
  • Serve and refrigerate leftovers.

Notes

You can easily halve or double this recipe for a crowd or just for yourself.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 1.5g | Cholesterol: 0mg | Sodium: 340mg | Fiber: 3g | Sugar: 6g
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