Sweet Potato Salad
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.
Salad, Side Dish
gluten-free, Paleo, vegan
large Sweet Potatoes
peeled and cut into 1 to 1 1/2 inch cubes
of a teaspoon each of Paprika
Oregano and Cayenne Pepper (optional)
ends removed and diced
small bunch of Chives
Red Wine Vinegar
Pure Maple Syrup
Salt and Pepper to taste
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!
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