Roasted Sweet Potato Salad w/ Chili sauce, parsley and cashew nuts

November 10, 2009
Author Notes

This is an excellent side-dish or main course. It is perfect for your vegetarian guest when serving meat as a main at a dinner party. It's also delicious served warm or cold, so it's great for picnics, potlucks, or lunch leftovers. Make it on the barbeque or in the oven. You can substitute coriander or green onions for parsley, or other toasted nuts for the toasted cashews (pecans are nice) or whatever else you have on hand. This is a very versitile recipe. It's perfect for a healthy & quick dinner, but impressive enough for guests (they will ask for the recipe). Enjoy! —Karen in the Kitchen

  • Serves 4
  • 3 Sweet Potatoes
  • 1 tablespoon Olive Oil
  • 1 handful Parsley
  • 1 handful Cashew Nuts
  • 1/8 cup Sweet Chili Sauce
  • Salt and Peper to taste
  • 1 Clove of garlic (optional)
In This Recipe
  1. Preheat the oven to 400F. Peel (or don't bother peeling, and just give the skins a good scrub) and chop the sweet potatoes into a one-inch dice. Mix in a bowl with olive oil to coat, add some salt and pepper and one chopped clove of garlic. Spread on a baking sheet, covered with parchment paper, and bake for 45 min, checking periodically to make sure that they don't burn. They should have a light toasted look when they're ready. Let the sweet potatos cool for about 10 minutes, then transfer to a serving bowl or platter, and drizzle with sweet chili sauce. Then scatter chopped parsley and toasted cashew nuts overtop, along with some freshly ground pepper. Bon Appetit! (Note: you can also cook the sweet potatoes by slicing them into rounds and cooking them on the barbeque for about 3-4 min per side, it's much faster, and looks very nice presented on a platter).

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