Amy's Favorite Recipes: Roasted Sweet Potato Salad

Roasted Sweet Potato Salad

This salad was created after I read how nutrition sweet potatoes are for you. Since Joe and I did not eat a lot of sweet potatoes, I needed to find a way to combine the sweet potatoes with other flavors that I knew we liked. I also decided to play the elements of sweet and spicy and the textures of soft and crunchy. This salad is best served slightly chilled and is absolutely fantastic!

Ingredients:

For the salad:

  2 sweet potatoes, peeled and cubed
  2 tbl. butter, melted
  1 tbl. oil
  1 tsp. salt
  1 tsp. garlic-pepper seasoning
  1 tsp. cinnamon
  dash or two of cayenne pepper
  1 tbl. brown sugar
  ¼ cup red onion, chopped
  ¼ cup celery, chopped
  ¼ cup dried, sweetened cranberries
  ¼ cup dried cherries (optional)
  ¼ cup golden raisins
  green apple, cored and chopped
  ½ cup candied nuts (see below)
  ½ - 1 cup mini marshmallows

For the dressing:

  1 cup mayo
  ½ cup sour cream
  ¼ cup milk
  2-3 tbl. honey

For the candied nuts:

  ½ cup chopped hazelnuts, pecans, or walnuts
  ¼ cup sugar
  2 tbl. butter
  ½ tsp. vanilla

Instructions:

Combine all ingredients for the candied nuts in a small saute pan. Heat over medium heat until butter melts, shaking the pan often. When butter melts, lower heat and continue to cook until sugar turns brown. Stir as needed. After sugar has turned brown, pour nuts and sugar sauce onto aluminum foil and allow to cool. Break into pieces after the nuts have cooled completely.

Place baking sheet(s) in oven and heat oven to 500°. Meanwhile, season sweet potatoes with salt, garlic-pepper seasoning, cinnamon, cayenne pepper and brown sugar. Add oil and toss to coat. Sprinkle melted butter over seasoned sweet potatoes and toss to coat. Carefully arrange sweet potatoes in a single layer on baking sheet(s) and return to oven. Bake for 15-20 minutes before turning sweet potatoes. Bake an additional 15-20 minutes until sweet potatoes have begun to carmelize and are soft to the touch. Allow sweet potatoes to cool.

Combine ingredients for dressing in a large bowl. Add red onion, celery, cranberries, raisins, cherries, apple, and marshmallows. Stir to coat. Add sweet potatoes and candied nuts. Stir to coat. Chill for about 1 hour before serving.

Serves: 8

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