Savory Smoky Sweet Potato Salad Recipe Ushers in Fall With Deliciousness by Jan Mostrom

Oh my, where do I start describing this new favorite dish of mine? This sweet roasted potato salad recipe has got the three S's: savory, smoky and sweet! Don't be put off by the ingredient list, it is much less complicated than it looks upon the first glance, and so worth the effort. The longest part is waiting for the sweet potatoes to roast, so all your other prep work can be done while they are helping your home smell wonderful! It's also so hearty that we had it as a complete dinner with a flatbread appetizer, and we were all very satisfied!

There was plenty of salad dressing left, so feel free to keep it for other dishes or to add it to the leftovers, if you happen to have any! Here are the ingredients you'll want to have on hand for this wonderful take on a potato salad: black beans, red onion, dried cranberries, celery, parsley, feta cheese, olive oil, sweet potatoes, salt, black pepper, butter, pecan halves, maple syrup, brown sugar, chipotle powder or smoked paprika, fresh thyme, garlic, apple cider vinegar, orange juice and Dijon mustard.

Serve this beautiful, healthy, sweet and gluten-free potato salad for lunch or as a vegetarian dinner.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

Sweet Potatoes

• 3 pounds sweet potatoes, diced into 1/2-inch cubes
• 2 tablespoons olive oil

Pecans

• 1 tablespoon butter (if you use salted leave additional 1/2 teaspoon salt out)
• 1 1/2 cups pecan halves
• 1 tablespoon maple syrup
• 1 tablespoon brown sugar
• 1 teaspoon chipotle powder (or substitute smoked paprika)
• 2 teaspoons fresh thyme
• 1/2 teaspoon salt

Dressing 

• 1 clove garlic, minced
• 1/4 cup apple cider vinegar
• 2 tablespoons orange juice
• 1 tablespoon Dijon mustard
• 2 tablespoons maple syrup
• 2 teaspoons fresh thyme
• 1/2 cup good olive oil

Salad

• 1 can (15 ounces) black beans, drained
• 3/4 cup dried cranberries
• 1/2 cup diced red onion
• 3/4 cup sliced celery
• 1/4 cup chopped fresh parsley
• 6 ounces feta cheese, crumbled

Helpful Products

• Salt and Pepper
• Baking Sheet
• Parchment Paper
• Salad Bowl

Recipe Notes

• If you don't have fresh thyme feel free to substitute other fresh herbs like marjoram, basil or oregano.

• If you don't like feta, goat cheese would be a lovely mild substitute.

Here's how to make it: 

1. Line a baking sheet with parchment and set aside. Cut your washed sweet potatoes into cubes and place on the baking sheet. Add 2 tablespoons olive oil, salt and pepper, and toss to coat them with the oil and seasonings. Place in a preheated 425-degree F oven and bake for 30 to 40 minutes until soft and golden brown.
2. Prepare the pecans by placing a saucepan on medium heat. Melt the butter and then add pecans.
   
3. Add all the the remaining ingredients. Mix to coat and cook for about 6 minutes until the pecans are toasted and coated in the sauce.
   
4. Remove from pan onto a sheet of parchment paper.
   
5. Make dressing by combining all the ingredients in a jar or bowl and mix to combine. Set aside. In a large salad bowl place beans, cranberries, red onion, celery, parsley and most of the feta. When sweet potatoes are done, add them into this bowl and top with half of the dressing. Gently toss the salad to coat it with the dressing. Taste and add more salt or pepper, to taste. Sprinkle a bit more feta on top, serve and enjoy.
   

Nutrition Facts Per Serving

Calories: 610

Total Fat: 27.4g

Saturated Fat: 8.2g

Cholesterol: 30mg

Sodium: 532mg

Total Carbohydrate: 82.7g

Dietary Fiber: 12.6g

Total Sugars: 11.4g

Protein: 10.3g

Vitamin D: 1mcg

Calcium: 226mg

Iron: 3mg

Potassium: 2022mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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