RecipeRoasted Sweet Potato Salad

Nutrition Facts
Amount per Serving
  • Calories: 140
  • Protein: 2 g
  • Total Fat: 4 g
    • Unsaturated Fat: 3.5 g
    • Saturated Fat: 0.5 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 23 g
  • Dietary Fiber: 4 g
  • Total Sugar: 7 g
    • Natural Sugar: 7 g
    • Added Sugar: 0 g
  • Sodium: 170 mg

Standard potato salad has competition: This bright and beautiful orange spin is lighter, filled with fiber (4 grams per cup), and delivers a beta-carotene boost from the sweet spuds and carrots. It’s extra delicious when you complement the creamy, caramelized veggies with some crunch; I love sprinkling on granola, toasted pecans or slivered almonds right before digging in with my fork. Follow my lead and you’ll have a new favorite side!

  • Prep time
  • Total Time
This recipe makes 7 servings
  • • 4 medium sweet potatoes, cut into 1-inch bite-size pieces, skin on
  • • 6 carrots, peeled and cut into 1-inch pieces
  • • 1 medium Vidalia onion, diced
  • • ½ teaspoon smoked paprika
  • • ½ teaspoon dried oregano
  • • ½ teaspoon cayenne pepper (optional, if you like heat)
  • • ¼ teaspoon salt, more to taste
  • • ¼ teaspoon black pepper, more to taste
  • • 2 tablespoons extra-virgin olive oil, divided
  • • 3 tablespoons red wine vinegar
  • • Optional garnish; chopped scallions, crunchy granola, and/or toasted nuts.

Preheat oven to 400 degrees. Mist a large baking sheet with oil spray and set aside.

Add sweet potatoes, carrots, and diced onion to a large mixing bowl and toss with 1 tablespoon olive oil. Add paprika, oregano, cayenne pepper, salt and black pepper and mix to distribute all over veggies.  Spread the veggies out onto the baking sheet and mist generously with olive oil spray. Roast in oven for about 30 minutes, or until fork-tender.

Remove vegetables from the oven and allow to cool at room temperature.

Transfer the cooled veggies to a large bowl (I like to rinse and reuse the original mixing bowl). Add in the red wine vinegar and remaining 1 tablespoon, and using a large spoon, gently toss the veggies to coat with dressing. Place in the fridge to chill for at least an hour before serving. Season with additional salt and pepper to taste. Garnish with chopped scallions and crunchy granola or toasted nuts.

Makes 7 cups; a serving is 1 cup

If adding granola, add 50 calories per 2 tablespoons.


Try my Superfood Salad.