Roasted Sweet Potato Salad…

I like sweet potatoes a lot. I hate to say it, but my favorite type of sweet potatoes are usually the fried variety of french fries or tator tots. This was until I made this…

Roasted Sweet Potato Salad. But first an explanation…


If you were following the blog last fall, then you probably remember that I did A LOT of tailgating. 14 games in 14 weeks all over the country! (there are 13 on the link, I still need to post the ACC Championship game). Well I am still working on turning this project into a book. I have been doing a lot of shooting/recipe developing over the last few months and am almost ready to send a proposal it out to publishers. Nothing has happened yet, but don’t worry, I will definitely let you know if the book happens and will provide a pretty long post about what goes into getting a book deal. Anyway back to the sweet potatoes.

 

In the book, I am developing tailgating foods inspired by the dishes I saw and ate while tailgating. In Tennessee, I had delicious sweet potatoes while tailgating on a boat. (Bottom left) While sweet potatoes are delicious fried, they are arguably even better roasted. With my Mom’s help we developed this adaptation of what I had in Tennessee. I present to you a Roasted Sweet Potato Salad.

This vibrant side dish is the perfect addition to any tailgating spread. Here is how you make it…

 

Ingredients

4 medium sized sweet potatoes, peeled and cut into approx. 1 in cubes
3 tbsp olive oil
1 tsp salt
1 tsp black pepper

2 cups fresh pineapple chunks
1 red bell pepper diced
1 yellow bell pepper diced
1/2 cup shallots diced
1 jalapeno seeded and finely chopped
1/2 cup scallions thinly sliced scallions
1/2 cup fresh cilantro chopped
1/2 cup flat leaf parsley chopped

Salt and pepper to taste

Dressing
2 tbsp apple cider vinegar
2 tbsp brown sugar
zest of 1 orange
2 tsp deli style mustard (the mustard with the brown stuff in it, not the yellow stuff you put on hotdogs)
1/2 cup vegetable oil

In a roasting pan, combine sweet potatoes and olive oil, salt, and pepper. Stir around coating potatoes in oil. Roast for 25-30 minutes at 425 F, until fork tender and golden brown.

In a large bowl, add potatoes and mix with the rest of the non dressing ingredients.

Let cool while you prepare the dressing. To prepare dressing, whisk together the apple cider vinegar, brown sugar, orange zest, mustard and vegetable oil.

Pour dressing over cooled potato salad. Toss.  Chill in refrigerator until ready to serve. Toss again prior to serving.
©Taylor Mathis

www.taylortakesataste.com

 

While this side dish is great on your own, I quickly learned it makes a great entree! (I live a lone and the recipe makes 6-8 servings, so I was eating this for lunch and dinner over the next few days)

With the addition of  a whole wheat tortilla and some crumbled queso fresco. This now becomes a delicious taco and a filling lunch! I am sure there are dozens of other uses for this Roasted Sweet Potato Salad, next time I make it I will share with you more uses I find!

 

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Comments

  1. says

    Mmh! That looks so good!! I make a grilled sweet potato salad with a spicy chipotle dressing. It’s my new favorite tater salad!! I’m excited that you’re doing a book proposal! I would totally buy it!

  2. says

    I love sweet potatoes in any preparation but this one sounds especially delicious. I think I will serve it as a side to a pork roast. Your photos are wonderful as always. I look forward to hearing about the book process as I am writing two memoir/cookbooks and will be on the hunt for a publisher as well.

  3. says

    wow i would like a behind the scenes explanation of how you made a plastic fork look good! and how you got that close in the 2nd to last picture.

  4. says

    What a fantastic way to make a veggie that I usually only enjoy in the fall – into a summer treat. This sounds amazing – I’m going to have to give it a try.

  5. says

    Never, in a million years, would I have thought of sweet potatoes in a potato salad. You’ve just opened my eyes to a whole new way of doing it! I can’t wait to try this for the warmer weather.

    Oh, and good luck with your book! It sounds like a great idea-a nice twist!

  6. Marcia says

    This sounds absolutely delicious! My daughter is allergic to pineapple, so is there another fruit you would suggest to substitute?

    • says

      Thanks Marcia! It is delicious with Pineapple. I am not sure what would work as a substitution, the texture and flavor of the pineapple is great, You could always try the dish without it and add more bell pepper.

  7. says

    (I made a 1/4 batch) My husband & I cannot have much salt and can’t digest jalapenos. I made it with a very scant sprinkling of salt on the sw.potatoes and without the jalapenos and I added a can of rinsed black beans. It is delicious. I might put a bit of mild green taco sauce in the dressing next time just of a little tang.

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