Enjoy this tasty sweet potato salad that’s ready in 45 minutes – a perfect side dish.
Roasted Sweet Potato Salad
- Prep Time 15 min
- Total 45 min
- Servings 6
- Ingredients 9
Ingredients
- 4 medium sweet potatoes (about 1 1/2 lb), peeled and cut into 1 1/4-inch cubes
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons raspberry jelly or seedless jam
- 1 teaspoon packed brown sugar
- 2 tablespoons lemon juice
- 1/4 teaspoon ground cinnamon
- Dash of crushed red pepper flakes
Instructions
-
Step1Adjust oven rack to middle position. Heat oven to 400°F.
-
Step2In large bowl, toss sweet potato cubes with butter and salt.
-
Step3Spread sweet potatoes on cookie sheet and roast 20 minutes. Use pancake turner to turn potatoes over. Roast 10 to 15 minutes longer or until evenly browned and cooked through but not mushy. Remove from oven and transfer to large bowl.
-
Step4Meanwhile, in 1-quart saucepan, heat oil, jam, brown sugar, lemon juice, cinnamon and red pepper to boiling, stirring until jam melts. Pour dressing over hot sweet potatoes and toss gently to coat. Cool slightly and serve warm.
Nutrition
180
Calories
8g
Total Fat
1g
Protein
24g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 180
- Calories from Fat
- 80
- Total Fat
- 8g
- 13%
- Saturated Fat
- 2 1/2g
- 13%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 230mg
- 10%
- Potassium
- 370mg
- 11%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 15g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 230%
- 230%
- Vitamin C
- 15%
- 15%
- Calcium
- 2%
- 2%
- Iron
- 2%
- 2%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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