ROASTED SWEET POTATO SALAD WITH WARM CHUTNEY DRESSING
A blend of traditional and fanciful holiday flavors, this side dish is really delicious, all my favorite holiday flavors. I invented this recipe to bring to my in-laws at Thanksgiving time because they needed a new way to serve sweet potatoes. No overly sweet marshmallows in this. We love it!
Provided by Food Network
Categories side-dish
Time 55m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the Salad: Preheat oven to 425 degrees F.
- In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.
- Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.
- Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.
ROASTED SWEET POTATO & PROSCIUTTO SALAD
I still think there's no better combo than sweet potatoes with pork, or prosciutto in this case. I'm a retired physician and am glad that sweet potatoes are being given their due as nutritional powerhouses. -Helen Conwell, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper; toss to coat. Roast 30 minutes, stirring occasionally., Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly., Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey, and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.
Nutrition Facts : Calories 167 calories, Fat 12g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 360mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
TROPICAL SWEET POTATO SALAD
I had an abundance of sweet potatoes, so I put them to work and came up with this sweet and spicy salad. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place sweet potatoes, mango and onion in a single layer in 2 foil-lined 15x10x1-in. baking pans. Spritz with cooking spray; sprinkle with chili powder, salt and pepper. Bake, turning vegetables at least twice, until tender, 35-40 minutes; cool. Transfer to a large serving bowl., Combine Miracle Whip, yogurt, pineapple juice concentrate and serrano peppers. Fold into potato mixture. Refrigerate, covered, at least 1 hour. Serve cold. If desired, sprinkle with sliced serrano.
Nutrition Facts : Calories 240 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 317mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 7g fiber), Protein 4g protein.
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