Description
This Sweet Potato Salad recipe offers a delicious twist on traditional potato salad by using roasted sweet potatoes combined with toasted walnuts, dried cherries, and a tangy honey-lime dressing. Perfect as a side dish for any meal, it can be served warm or cold, balancing sweet, savory, and tart flavors with a creamy texture.
Ingredients
Scale
Salad
- 4 cups cubed peeled sweet potatoes
- 1 tablespoon olive oil
- 1/2 cup chopped walnuts, toasted
- 1/3 cup dried cherries, chopped
- 1/4 cup minced fresh parsley
Dressing
- 2 tablespoons reduced-fat mayonnaise
- 4–1/2 teaspoons white vinegar
- 1 tablespoon honey
- 1/2 teaspoon grated lime zest
- 1/4 teaspoon salt
Instructions
- Prepare and Roast Sweet Potatoes: Preheat your oven to 400°F (204°C). Place the peeled and cubed sweet potatoes in a 15x10x1-inch baking pan that has been coated with cooking spray. Drizzle the potatoes with olive oil and toss well to ensure they are evenly coated. Bake for 30 to 45 minutes, or until the sweet potatoes are tender when pierced with a fork. Once done, remove from the oven and allow to cool to room temperature.
- Toast Walnuts: While the sweet potatoes bake, toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned, stirring frequently to avoid burning. Set aside to cool.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled roasted sweet potatoes, toasted walnuts, chopped dried cherries, and minced fresh parsley. Stir gently to mix the components evenly.
- Make the Dressing: In a small bowl, whisk together the reduced-fat mayonnaise, white vinegar, honey, grated lime zest, and salt until smooth and well combined.
- Toss Salad with Dressing and Serve: Pour the dressing over the sweet potato mixture and toss gently but thoroughly to coat all the ingredients. The salad can be served immediately while slightly warm or chilled in the refrigerator for a cold salad option.
Notes
- To easily peel sweet potatoes, use a vegetable peeler before cubing.
- If you don’t have fresh lime zest, you can use lemon zest as an alternative for a similar citrus flavor.
- Make sure not to overcook sweet potatoes during roasting to maintain their shape.
- This salad can be stored in the refrigerator for up to 3 days; the flavors deepen after chilling.
- For a nuttier flavor, substitute walnuts with pecans or almonds if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 9g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg
