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Roasted Sweet Potato Salad Recipe
|Sweet potatoes||4 Large, cubed (Peeled)|
|Olive oil||2 Tablespoon (Divided)|
|Honey||1⁄4 Cup (4 tbs)|
|White wine vinegar||3 Tablespoon|
|Chopped fresh rosemary||2 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
Serving size: Complete recipe
Calories 1078 Calories from Fat 284
% Daily Value*
Total Fat 32 g49.5%
Saturated Fat 5.1 g25.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1316.8 mg54.9%
Total Carbohydrates 194 g64.6%
Dietary Fiber 23.3 g93%
Sugars 86.8 g
Protein 12 g23.1%
Vitamin A 1719.9% Vitamin C 42%
Calcium 31.2% Iron 40.2%
*Based on a 2000 Calorie diet
Bake, uncovered, at 450° for 35 to 45 minutes or until potato is tender and roasted, stirring after 20 minute-.
Whisk together remaining 1 tablespoon oil, honey, and next 5 ingredients.
Transfer warm potato to a large serving bowl; add dressing, and toss gently.
Garnish, if desired.