Roasted Sweet Potato Salad

By cookwithsusan • May 26, 2010 • 2 Comments

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Author Notes: Sweet potatoes are a must in our home for a family member's food plan. This simple, yet flavorful potato salad pairs well with fish, pork, or beef. - cookwithsusan

Serves 4-6

Vegetable spray
4 Small sweet potatoes, peeled and cut into 1-inch cubes
1 Large yellow onion, peeled and cut into eighths
2 tablespoons Olive oil
1 teaspoon Kosher salt
1 teaspoon Freshly ground black pepper
1/4 teaspoon Garlic powder
Vinaigrette:
1/4 cup Balsamic vinegar
2 teaspoons Maple syrup
1 Clove, finely chopped garlic
1/2 teaspoon Salt
3/4 cups Fine olive oil
1 teaspoon Fresh Lemon thyme, finely chopped
1 teaspoon Fresh chives, finely chopped
1 teaspoon Fresh Sweet marjoram, finely chopped

Preheat oven to 375 degrees F.
Cover a medium-sized baking sheet with aluminum foil, and then spray with vegetable spray.
Place sweet potato cubes and onion on sheet. Coat with olive oil, salt, pepper, and garlic powder. Gently mix together and spread out to a single layer on the pan.
Roast for approximately 20-23 minutes until cooked, but “al dente” in firmness. Stir twice during cooking to prevent scorching.
Remove potato mixture from oven and cool while preparing Vinaigrette.
Place all vinaigrette ingredients except herbs in a one-pint jar with lid. Shake until combined
In a large bowl, place potatoes and onions. Pour ½ of the vinaigrette over the mixture, gently tossing. Add additional vinaigrette until potatoes are moist. Reserve any leftover vinaigrette in jar and refrigerate for up to three days.
Add herbs to potato salad, gently toss again, and serve immediately, or cover and serve at room temperature.