Get ready to tantalize your taste buds with a mouthwatering Spiced Sweet Potato Salad that's about to become your new obsession! This isn't just another boring side dish – it's a flavor explosion that combines the rich, caramelized sweetness of roasted sweet potatoes with a zesty lemon vinaigrette that will make your palate dance. Perfect for health-conscious foodies and flavor seekers alike, this recipe transforms humble sweet potatoes into a culinary masterpiece that's both nutritious and incredibly delicious.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
- 1/4 cup chopped parsley
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and peel the sweet potatoes. Cut them into uniform 1-inch cubes to ensure even roasting. Pat the cubes dry with a clean kitchen towel to help them crisp up in the oven.
- In a small bowl, mix cumin and paprika. Toss the sweet potato cubes with 2 tablespoons of olive oil and the spice mixture, ensuring each piece is evenly coated.
- Spread the seasoned sweet potato cubes in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper roasting and caramelization.
- Roast in the preheated oven for 25-30 minutes, turning once halfway through cooking. The sweet potatoes should be golden brown and tender when pierced with a fork.
- While the sweet potatoes are roasting, prepare the lemon vinaigrette. In a small bowl, whisk together remaining olive oil, lemon juice, honey, salt, and pepper until well combined.
- Remove sweet potatoes from the oven and let cool for 5-10 minutes. This allows them to set and prevents the vinaigrette from wilting immediately.
- Transfer the roasted sweet potatoes to a serving bowl. Drizzle with the prepared lemon vinaigrette and gently toss to coat.
- Sprinkle chopped fresh parsley over the salad just before serving to add a burst of color and fresh flavor.
- Serve warm or at room temperature as a side dish or light lunch. The salad can be stored in the refrigerator for up to 2 days.
Tips
- Size Matters: Cut your sweet potatoes into uniform 1-inch cubes to ensure even roasting and perfect caramelization.
- Moisture is the Enemy: Pat your sweet potato cubes dry before seasoning to help them crisp up beautifully in the oven.
- Don't Overcrowd: Spread the sweet potatoes in a single layer on the baking sheet to allow proper roasting and prevent steaming.
- Spice Tip: Toast your cumin and paprika briefly in a dry pan before mixing to enhance their flavor profile.
- Vinaigrette Hack: Whisk the dressing thoroughly and let it sit for a few minutes to allow the flavors to meld together.
- Fresh is Best: Add the chopped parsley just before serving to maintain its vibrant color and fresh flavor.
- Make-Ahead Magic: This salad tastes even better after the flavors have had time to mingle, so don't be afraid to prepare it in advance.
- Serving Suggestion: Serve warm or at room temperature for the most optimal taste and texture experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
