Roasted Sweet Potato and Onion Salad
My family’s love of potato salad and sweet potatoes led to this combination recipe that I serve on holidays. The maple syrup in the vinaigrette lends a pleasant hint of sweetness. —Susan Jordan, Denver, Colorado
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/4 teaspoon salt
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1/3 cup olive oil
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon minced chives
- balsamic vinaigrette:
- 4 small sweet potatoes, peeled and cut into 1-inch cubes
- 1 large onion cut into eight wedges
- 1/2 teaspoon minced fresh marjoram
- Carbohydrate 3.77875601376887 g
- Cholesterol 0 mg
- Fat 4.16029904275751 g
- Fiber 0.498942906906028 g
- Protein 0.377711907067421 g
- Saturated Fat 0.582322089267858 g
- Serving Size 1 1 servings. (36g)
- Sodium 2.50434214992137 mg
- Sugar 3.27981310686285 g
- Trans Fat 0.120989455242304 g
- Calories 53 calories
In a large bowl, toss the sweet potatoes, onion, oil, salt, pepper and garlic powder. Transfer to a greased 15x10x1-in. baking pan. Bake at 425degrees for 35-40 minutes or until potatoes are tender., In a small bowl, whisk the vinaigrette ingredients. Drizzle over potato mixture; toss to coat. Serve immediately.
