What’s Cookin’? Merritt’s Roasted Sweet Potato Salad [Recipe]
Roasted Sweet Potato Salad
4 medium sweet potatoes, peeled and cubed
1/2 small red onion, diced
1 cup dried cranberries
1/2 cup pecan pieces, toasted
balsamic vinegarette dressing
blue cheese crumbles, optional
Preheat oven to 350 degrees. Peel and cube 4 medium sweet potatoes. Add to a mixing bowl. Toss potatoes in a small amount of olive oil to coat evenly. Place on a non-stick baking sheet or one lined with parchment paper. Cook for 20 to 30 minutes at 350 degrees. Clean mixing bowl and add diced red onion and cranberries. Remove sweet potatoes from oven and add to mixing bowl with onions and cranberries to cool. Place pecan pieces on the baking sheet and place in the oven for 5 minutes. Add to potato mixture. Serve warm or chill for at least an hour to serve cold. Drizzle balsamic dressing over the mixture before serving and toss with a spoon to mix. Garnish with blue cheese crumbles if desired.
Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.