Description
Discover how to make a delicious sweet potato salad that is perfect for any occasion. Our recipe is easy to follow and packed with flavor!
Ingredients
- 3 large sweet potatoes, peeled and cubed (about 907g)
- 1 small red onion, thinly sliced into half moons
- 2 tbsp. (30ml) vegetable oil
- Salt
- Pepper
- 1/2 c. (120ml) dried cranberries
- 1/2 c. (120ml) crumbled feta cheese
- 1/4 c. (60ml) freshly chopped parsley
- 2 tbsp. (30ml) apple cider vinegar
- 1 tbsp. (15ml) mustard
- 1 tbsp. (15ml) agave nectar
- 1/2 tsp (3 ml). ground cumin
- 1/4 tsp (1 ml). ground paprika
- 1/4 c. (60ml) vegetable oil
Instructions
- Set your oven to 400°F. In a large, rimmed baking tray, combine the cubed sweet potatoes and slices of red onion with the vegetable oil, then sprinkle with salt and pepper.
- Spread them out evenly in a single layer on the tray. Cook in the oven until they are soft, which should take around 20 minutes. Allow them to cool for 10 minutes, then move them to a large bowl.
- While waiting, prepare the dressing: In a small bowl or a medium-sized measuring cup, mix together the apple cider vinegar, mustard, agave nectar, cumin, and paprika. Slowly add the vegetable oil while stirring continuously until the mixture is well combined. Add salt and pepper to taste.
- Combine the sweet potatoes with the dressing, dried cranberries, crumbled feta, and chopped parsley. This dish can be enjoyed either warm or at room temperature.
Notes
- For enhanced flavor, consider roasting the sweet potatoes and red onions with a sprinkle of cinnamon or smoked paprika before adding to the salad.
- For a creamier texture, mix Greek yogurt or sour cream into the dressing for a tangy twist.
- If cranberries are unavailable, substitute with raisins or chopped dried apricots for a different sweet note in the dish.
