Roasted Sweet Potato Salad
- Prep Time 0:25
- Cook Time 0:25
- 1 Comment
This salad is not what you expect it to be.
Both crunchy and tender, with just enough sweet heat, and a touch of creaminess to cool down your tongue. It’s perfect picnic fare, and I’ve even been known to serve it with crumbled goat cheese as a unique taco filling.
- 4 medium garnet yams, scrubbed and cut into 1” cubes (leave the skin on) $2.50
- 4 tbsp extra virgin olive oil, divided Pantry
- juice of 1 lime $0.50
- 1 tbsp honey Pantry
- 1 tbsp mayonnaise or plain Greek yogurt Pantry
- 2 tbsp finely chopped red onion (about 1/4 medium red onion) $0.50 for a whole onion
- 2 tsp freshly-grated ginger $0.50 for a large piece ginger root
- 3 green onions (white and green parts), sliced $1 for a bunch
- 1 handful fresh cilantro leaves, chopped $1 for a bunch
- 1 green jalapeño, seeded and chopped finely $0.25
- 1 handful dried cranberries $1.50 for 1/2 cup in the bulk section
- 1 handful toasted walnut pieces $2 for 1/2 cup in the bulk section
- salt and pepper to taste Pantry
Total Cost of Ingredients: $9.75
Preheat oven to 425 degrees F.
Toss yams with 2 tbsp olive oil and spread on the baking sheet. Roast for 22-25 minutes, or until browned on the outside and fork-tender on the inside. Transfer to a clean plate and let cool.
While the yams cool, whisk together the remaining olive oil, lime juice, honey and mayonnaise or Greek yogurt. Set aside.
Once the yams have cooled, toss them in a large bowl with the remaining ingredients (except the salt and pepper). Toss with the dressing and season with salt and pepper to taste.
Serve immediately or refrigerate for up to 4 hours.