Description
This Creamy Sweet Potato Salad is a delightful twist on the classic, featuring tender roasted sweet potatoes, crunchy vegetables, and a tangy, creamy dressing. It’s perfect as a side dish for barbecues, picnics, or a wholesome lunch.
Ingredients
Units
Scale
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh parsley
- Food Network
- Belly Full
- +1
- Half Baked Harvest
- +1
- Half Baked Harvest
- +1
- Delish
- +1
- Hungry-Girl
Instructions
- Preheat the oven to 400°F (200°C).
- Place the sweet potato cubes on a baking sheet lined with parchment paper. Drizzle with a small amount of olive oil, season with salt and pepper, and toss to coat.
- Roast the sweet potatoes for 25-30 minutes, or until tender and lightly browned. Remove from the oven and let cool.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, apple cider vinegar, ground cumin, salt, and pepper until smooth.
- Add the cooled sweet potatoes, chopped celery, red onion, and parsley to the dressing. Gently toss to combine, ensuring the sweet potatoes are well coated.
- Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For added crunch, consider topping the salad with toasted pecans or walnuts before serving.
- This salad can be made a day in advance and stored in the refrigerator.
- For a vegan version, substitute the mayonnaise and Greek yogurt with plant-based alternatives.
Nutrition
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 5 mg
