Roasted Sweet Potato Salad

Name: Roasted Sweet Potato Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: about 1 1/4 pounds sweet potatoes; 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon pepper; one 15-ounce can black beans; 3 green onions; 1 medium red bell pepper; 1 cup corn; ½ cup cilantro leaves; 2 tablespoons honey; 2 tablespoons Dijon mustard; 2 tablespoons lemon juice; 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon pepper; pinch cayenne pepper

User Reviews

4.5

468 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 servings
Calories
316 kcal
Course
Side Dish, Salad
Cuisine
American

Roasted Sweet Potato Salad

Jade Rice

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🍠🌽🍅 This roasted sweet potato salad is tossed in a honey Dijon dressing. The sweet and savory flavors of this potato salad are just THE BEST complete with red bell peppers, black beans, corn, cilantro, and tossed in a lemon Dijon light dressing!

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Ingredients

Servings

about 1 1/4 pounds sweet potatoes about 2 jumbo, washed, peeled, and cut into 1-inch pieces
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
one 15-ounce can black beans drained and rinsed
3 green onions trimmed and thinly sliced (use the white and green)
1 medium red bell pepper seeded and diced small
1 cup corn I use frozen that I allowed to thaw
½ cup cilantro leaves minced (about half of 1 bunch)

Honey Dijon Dressing

2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons lemon juice lime juice may be substituted
2 tablespoons olive oil
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
pinch cayenne pepper optional and to taste

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Instructions

Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray and add the sweet potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary based on size of potatoes, oven and climate variances, and I recommend starting to check at 30 minutes for doneness. While potatoes bake, prep and chop the remaining ingredients.
To a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside.
To a large measuring cup or medium bowl, add the honey, dijon mustard, lemon juice, 2 tablespoons olive oil, salt and pepper to taste, optional cayenne pepper, and whisk to combine; set aside.
After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine. Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.), make any necessary tweaks, and serve.

Notes

Potato salad can be served warm, at room temp, or chilled and will keep airtight in the fridge for up to 5 days.

Nutrition Information

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Serving 1 Calories 316kcal (16%) Carbohydrates 50g (17%) Protein 10g (20%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 8g Sodium 764mg (32%) Fiber 11g (44%) Sugar 14g (28%)