A new Fall favorite: Roasted Sweet Potato Salad


If you’re looking for a new recipe to spice up your holiday meals, or any fall meal for that matter, then this one is for you. Its key ingredient has also been named as one of CNN’s superfoods for fall so you can feel good about indulging.

This roasted sweet potato salad is a new twist on a couple of classics. I’m sure we’ve all had plenty of sweet potato casseroles and sweet potato fries, but sweet potato salad? I’ve certainly never even heard of such a thing so I was interested in giving it a shot.

All you need is:

  • 3 cups Sweet potatoes
  • ¾ cup Honey Mustard dressing
  • ¾ cup Red bell pepper
  • ¼ cup Green onions
  • 1 teaspoon Minced garlic
  • ¼ cup Hazelnuts

First, preheat your oven to 350 degrees. While this is warming up, peel and dice your sweet potatoes. I used about 3 large potatoes and cut them into half inch cubes. Once your oven is heated, put the potatoes in a roasting pan and roast them for 15 minutes. Being the kitchen novice that I am, I had to look up what a roasting pan is and how to roast something. Of course I didn’t have a roasting pan, so I just used a regular cookie sheet and shoved it in the oven, checking it every five minutes to make sure I didn’t burn anything.

Meanwhile, I chopped my red bell pepper and green onion, minced my garlic and chopped and toasted my hazelnuts. Again, I had to look something up: how to toast hazelnuts. Had I planned ahead, I could have just put them in with my potatoes, but that didn’t happen, so they went in after. All you need to do is place them on a pan and stick them in an oven at 350 for 12 minutes….apparently toasting and roasting are very similar things.

After about 12 minutes, I took my roasted potatoes out and let them cool.

Then, take a bowl and mix the honey mustard, red peppers, green onion, garlic and hazelnuts. Once the potatoes are cool, add them to the mixture as well. Season with salt and pepper and put in the refrigerator until you’re ready to serve.

This is one of the more technically difficult recipes that I’ve made just because of the toasting and roasting and dicing, but it seems to have turned out right. I would recommend making this when you have a lot of free time on your hands though. All of the little details take some time and you definitely want it to cool completely.


Caitlin Hutchinson

The Association for Dressings & Sauces