Roasted Sweet Potato Salad Recipe

Name: Roasted Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 1/4 cup extra-virgin olive oil; 2 tablespoons pure maple syrup; 2 tablespoons orange juice; 2 tablespoons balsamic vinegar; 1 tablespoon fresh lemon juice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Salad; 6 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2 inch cubes; 2 tablespoons extra-virgin olive oil; 1 teaspoon each salt & pepper, or to taste; 1 cup green onions; 1 cup toasted pecans or walnuts, coarsely chopped; 1 cup craisins (cranberry raisins)

Servings: persons

Dressing
1/4 cup extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons orange juice
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salad
6 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2 inch cubes
2 tablespoons extra-virgin olive oil
1 teaspoon each salt & pepper, or to taste
1 cup green onions
1 cup toasted pecans or walnuts, coarsely chopped
1 cup craisins (cranberry raisins)

1
Directions
2
Preheat oven to 425
3
For dressing
4
Blend all ingredients in a small bowl, seasoning to taste with salt & pepper.
5
For Salad
6
1 Spray large baking tray with non-stick spray.
7
2. Toss cubed sweet potatoes with olive oil, salt & pepper. Lay in single layer on tray.
8
3. Roast in preheated oven for 30 minutes, shaking tray after 15 minutes to prevent sticking. Allow potatoes to cool to room temperature.
9
4. Add nuts and craisins. Pour dressing over, toss gently to blend. Season with salt & pepper.
10
5. Can be made ahead and refrigerated. Bring to room temperature before serving.

1027

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Dressing, 1/4 cup extra-virgin olive oil, 2 tablespoons pure maple syrup, 2 tablespoons orange juice, and more.

Yes, Roasted Sweet Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Sweet Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions