Author Notes
This was inspired from my mom's red skin potato salad, but I love sweet potatoes and they're very healthy so I had to try this spin on an old family favorite. It's wonderful! —kfoglio
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Ingredients
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3
Jumbo sweet potatoes, peeled
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2 tablespoons
olive oil
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1/2 cup
green onion, chopped
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1/4 cup
parsley, chopped
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1/2 cup
celery, chopped
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2/3 cup
mayonnaise
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1/3 cup
Dijon mustard
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1 tablespoon
paprika, divided
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1 teaspoon
salt
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1 teaspoon
fresh ground pepper
Directions
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Preheat oven to 400F
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Cut peeled sweet potatoes to 3/4" chunks Spread potatoes across 2 baking sheets, drizzle with olive oil Season with, salt, pepper and 1/2 the paprika Roast for 20-30 minutes or until just cooked through and begining to color
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Meanwhile mix mayonaisse with Dijon and parsley, celery and green onion
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Let potatoes cool for 10 minutes
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Mix sweet potatoes with dressing and finish by sprinkling with the remaining paprika
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Chill for 2 hours or up to 24
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