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Lighten up classic potato salad with roasted sweet potato salad tossed with cilantro, scallions, and a honey lime vinaigrette via JessicaLevinson.com

Roasted Sweet Potato Salad with Honey-Lime Vinaigrette

Lighten up classic potato salad with roasted sweet potato salad tossed with cilantro, scallions, and a honey lime vinaigrette.
Course Side Dish
Cuisine Dairy-Free, Gluten-Free, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Author Jessica Levinson

Ingredients

  • 3 1/2 pounds (~5 large) sweet potatoes, peeled and cubed
  • 4 tablespoons olive oil, divided
  • 2 tablespoons lime juice (~ 1 lime)
  • 1 teaspoon honey (add more to taste, up to 2 teaspoons)
  • 1/4 teaspoon Kosher salt
  • Freshly ground pepper, to taste
  • 1 cup chopped scallions
  • 1 cup chopped cilantro

Instructions

  1. Preheat oven to 400 degrees F. Line two large baking sheets with aluminum foil. Toss cubed sweet potatoes with 2 tablespoons olive oil and roast for 30 minutes, shaking the pans and turning the sweet potatoes every so often until they are evenly cooked and lightly crisp. Remove from oven and let cool about 5 to 10 minutes.

  2. In a measuring cup or small bowl, whisk together the remaining 2 tablespoons olive oil, lime juice, honey, and salt and pepper to taste.
  3. Transfer the cooled sweet potatoes to a large bowl, add the scallions, and coat with vinaigrette. Add the chopped cilantro and gently toss everything together, being sure the potatoes don't get mushy in the process. Serve warm or room temperature.

Recipe Notes

If preferred, do not peel the sweet potatoes.