"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Roasted Sweet Potato Salad Recipe

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This recipe for Roasted Sweet Potato Salad, by , is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jae Lynn Akin

Category:
Category:

Ingredients:  
Ingredients:  
3 large sweet potatoes, peeled and cubed into 1 inch pieces
1 tbsp. olive oil
1/2 tsp salt
1/2 tsp pepper
1 15 ounce can black beans, rinsed and drained
3 green onions, thinly sliced (used white and green portions)
1 red bell pepper, seeded and diced
1 cup corn - can be canned (drained) or frozen (thawed)
1/2 cup cilantro leaves, minced
2 tbsp. honey
2 tbsp. Dijon mustard
2 tbsp. lemon juice
2 tbsp. olive oil
salt and pepper to taste

Directions:
Directions:
Preheat oven to 375. Place sweet potatoes on baking sheet and drizzle with oil and sprinkle with salt and pepper. Bake for 45-60 minutes until roasted through - lightly tossing halfway through the time. While potatoes are roasting, mix together beans, onions, bell pepper, corn, cilantro leaves in a large bowl. In a separate bowl, combine honey, Dijon mustard, lemon juice, and olive oil and mix well. Once potatoes are done, let cool. Add sweet potatoes to vegetable mixture and then toss with dressing. Chill until ready to serve. You can also make this a warm salad by adding sweet potatoes to vegetables while warm, tossing with dressing, and serving immediately.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15

 

 

 

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