This sweet potato salad is best served cold but can also be enjoyed warm. Perfect side dish to make ahead for holidays like Thanksgiving and Christmas.
Course
Salad, Side Dish
Cuisine
gluten-free, Paleo, vegan
Prep Time5minutes
Cook Time30minutes
Total Time35minutes
Calories257kcal
AuthorVanessa @VeganFamilyRecipes.com
Ingredients
2large Sweet Potatoespeeled and cut into 1 to 1 ½ inch cubes
1tablespoonOlive Oil
½of a teaspoon each of PaprikaOregano and Cayenne Pepper (optional)
1Shallotdiced
2Scallions/Spring Onionsends removed and diced
small bunch of Chiveschopped
3tablespoonsRed Wine Vinegar
2teaspoonsOlive Oil
1tablespoonPure Maple Syrup
Salt and Pepper to taste
Instructions
Preheat oven to 390F (200C) and line a baking sheet with parchment paper.
Toss sweet potato chunks with 1 tablespoon of olive oil and optional spices. Spread on lined baking sheet and bake in oven for 25-35 minutes until roasted.
Remove sweet potatoes from oven and cool at room temperature.
Meanwhile, prepare dressing by mixing shallots, scallions, chives, vinegar, olive oil, and maple syrup.
Toss sweet potatoes with dressing, garnish with chives and serve. I suggest refrigerating salad for an hour before serving to allow for all the flavor to seep into the potatoes. Enjoy!