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Roasted Sweet Potato Salad

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By Betty Crocker Kitchens
Updated Jul 1, 2010
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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
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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

  • Step 
    1
    Adjust oven rack to middle position. Heat oven to 400°F.
  • Step 
    2
    In large bowl, toss sweet potato cubes with butter and salt.
  • Step 
    3
    Spread 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.
  • Step 
    4
    Meanwhile, 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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