Looking for a vibrant and flavorful side dish that will steal the spotlight at your next gathering? Look no further than this Sweet Potato Salad with Spiced Brown Sugar! Bursting with the natural sweetness of roasted sweet potatoes and the warm spices of cinnamon and nutmeg, this dish is not only a feast for the eyes but also a delight for the taste buds. Perfectly complemented by the crunch of red onion and the freshness of parsley, this salad is sure to become a go-to recipe in your kitchen. Get ready to impress your family and friends with a dish that’s as easy to make as it is delicious!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Sweet potatoes, cubed
- Olive oil
- Brown sugar
- Cinnamon
- Nutmeg
- Salt
- Pepper
- Red onion, diced
- Fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting sweet potatoes to achieve a caramelized texture.
- Wash and peel the sweet potatoes. Cut them into uniform cubes, about 1-inch in size, to ensure even cooking.
- In a large mixing bowl, combine the cubed sweet potatoes with a drizzle of olive oil. Use enough to coat the potatoes lightly, usually about 2-3 tablespoons.
- Add brown sugar, cinnamon, nutmeg, salt, and pepper to the bowl. The amount of brown sugar can be adjusted according to your sweetness preference, but typically 2-3 tablespoons works well.
- Toss the sweet potatoes in the bowl until they are evenly coated with the oil and spice mixture.
- Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. This helps prevent sticking and makes for easier cleanup.
- Roast the sweet potatoes in the preheated oven for about 25 minutes, or until they are fork-tender and lightly caramelized. You may want to stir them halfway through for even cooking.
- While the sweet potatoes are roasting, dice the red onion finely and chop the fresh parsley. Set aside for later use.
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly for about 5 minutes.
- In a large serving bowl, combine the roasted sweet potatoes with the diced red onion and chopped parsley. Toss gently to mix all the ingredients together.
- Adjust the seasoning if necessary, adding more salt or pepper to taste. Serve the salad warm or at room temperature as a delightful side dish.
Tips
- Choose the Right Sweet Potatoes: Opt for firm, unblemished sweet potatoes for the best flavor and texture. The sweeter the potato, the more delicious your salad will be!
- Uniform Cubes: Cut your sweet potatoes into uniform 1-inch cubes to ensure they cook evenly. This helps achieve that perfect caramelization.
- Adjust the Sweetness: Feel free to tweak the amount of brown sugar based on your personal taste. A little extra can enhance the sweetness, while less can make it more savory.
- Don’t Skip the Parchment Paper: Lining your baking sheet with parchment paper not only prevents sticking but also makes cleanup a breeze.
- Stir for Even Roasting: Remember to stir the sweet potatoes halfway through roasting to promote even cooking and caramelization.
- Serve Warm or Room Temperature: This salad is versatile! Serve it warm right out of the oven or let it cool to room temperature for a refreshing side dish.
- Garnish for Extra Flair: For an extra touch, consider adding some toasted nuts or seeds on top for added crunch and flavor.
- Make Ahead: You can prepare the sweet potatoes in advance and toss them with the other ingredients just before serving to save time.With these tips, you’ll be well on your way to creating a delightful Sweet Potato Salad that will have everyone asking for seconds!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
