Zesty Sweet Potato Salad

IMG_6445

The best thing about a sweet potato is its versatility. One minute it’s baked and served with butter, another it’s in a sweet brown sugar crusted casserole, and then another it’s paired with garlic and onions for a more savory twist. This recipe is all about highlighting both the sweet and the savory. Sweet potato is cut into cubes, baked, and then tossed with chopped vegetables and herbs and glazed with a zesty orange and lemon dressing. It’s delicious, light, and real fun for the palette. Enjoy!

Sweet potato: is high in vitamin B6 that helps reduce degenerative diseases, is packed with vitamin C and D, helps maintain skin’s youthful elasticity, contributes to healthy bones, heart, nerves, skin, and teeth, supports the thyroid gland, contains iron for white cell production, stress reduction and immune function, works as an anti-stress and relaxing agent due to its magnesium content, regulates heartbeat and nerve signals with potassium, has sugars that are slowly released into the bloodstream and thus don’t cause sugar spikes, and are high in carotenoids and antioxidants to help ward off cancer.

Zesty Sweet Potato Salad

by Aylin @ GlowKitchen

Cook Time: 30 minutes

Keywords: bake vegan vegetarian red peppers sweet potato orange juice scallions

Ingredients

  • 2 sweet potatoes
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 3 scallions
  • 1 large (2 medium) red peppers
  • Large handful fresh mint leaves
  • Juice of one orange
  • Juice of 1 lemon
  • 1/4 cup extra-virgin olive oil

Instructions

Cut sweet potatoes into small, bite-sized cubes. Place on a baking sheet and drizzle with olive oil and season with salt and pepper. Bake at 400 degrees for about 30 minutes.

IMG_6408IMG_6435

While the sweet potatoes are cooking, chop the scallions, red pepper, and mint. In a small bowl, whisk together the orange juice, lemon juice, and olive oil.

IMG_6436

Once the sweet potatoes are finished, place them in a bowl and, while warm, toss them with the chopped vegetables and vinaigrette until evenly combined.

IMG_6438IMG_6440

Serve warm or cold – it tastes great the next day after the potato has had time to absorb all the flavors!

IMG_6454

Bon Appetit!

xo Aylin

Twitter: www.twitter.com/glowkitchen

Facebook: www.facebook.com/glowkitchen

Follow and Like me :)

Print Friendly
  • http://hampiesandwiches.blogspot.com/ Eileen

    For some reason I never think to use sweet potatoes in salads like this. This should evidently change! Looks delicious. :)