Roasted Sweet Potato Salad

Foodista Cookbook Entry

Category: Side Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1 teaspoon balsamic vinegar
2 teaspoons salt
1/4 teaspoon pepper
1/2 cup pecans, chopped
2 tablespoons chopped fresh chives


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.




Sweet potatoes are super nutritious and extremely versatile. We love baked sweet potato fries and whipped sweet potatoes with cinnamon and butter, but have you tried them cold? Liberty Market in Gilbert has this awesome sweet potato salad that I have been working to recreate. I feel I am close enough to call it just as good even if it is not quite the same. It is slightly smoky, salty and sweet with a little kick.

The flavors take a few hours to marry, so this is best to make a day or two ahead. I love having a bowl of it ready to serve up for a quick snack or a side with lunch. I think these sweet potatoes would even be great as a thanksgiving side instead of the ewwy gooey marshmallow kind. This would free up oven space for that nice free range turkey and yummy homemade butter rolls!

Chipotle peppers are spicy (they are smoked jalapeños), you can adjust it to your taste. One pepper is just enough to notice, but not at all overpowering. I get the peppers in a can and puree the whole thing, then freeze it in tablespoon portions since I never use a whole can at once and never use them whole, it is a convenient way to use them. 1 tablespoon is equal to about 1 pepper.




Wednesday, December 2, 2009 - 3:27pm


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