Summary

Roasted Sweet Potato Salad is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 8 servings. One portion of this dish contains around 3g of protein, 11g of fat, and a total of 297 calories. For $1.09 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 5 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your The Fourth Of July event. Not a lot of people really liked this side dish. This recipe from Foodista requires pecans, extra virgin olive oil, chipotle pepper adobo sauce, and cranberries. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is good. Try Roasted Sweet Potato Salad, Roasted Sweet Potato Salad, and Roasted Sweet Potato Salad for similar recipes.

Instructions

Preheat oven to 400 degrees (convection works best). Peel and cut potatoes into 1 pieces. Toss to coat with 2 tablespoon of olive oil. Arrange in a single layer on two baking sheets Roast for 35 minutes Mix 2 tablespoons oil, pepper puree, vinegar, salt and pepper to make a dressing Combine cranberries, pecans, chives and cooked sweet potatoes in a medium bowl, drizzle with dressing, cover. Refrigerate until chilled.

Ingredients

• 1 sweet potatoes
• 2 extra virgin olive oil
• 3 chipotle pepper adobo sauce, pureed
• 4 balsamic vinegar
• 5 salt
• 6 pepper
• 7 dried cranberries
• 8 pecans, chopped
• 9 chopped fresh chives

Directions

• 1 Preheat oven to 400 degrees (convection works best).
• 2 Peel and cut potatoes into 1 pieces.
• 3 Toss to coat with 2 tablespoon of olive oil.
• 4 Arrange in a single layer on two baking sheets
• 5 Roast for 35 minutes
• 6 Mix 2 tablespoons oil, pepper puree, vinegar, salt and pepper to make a dressing
• 7 Combine cranberries, pecans, chives and cooked sweet potatoes in a medium bowl, drizzle with dressing, cover. Refrigerate until chilled.