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Roasted Sweet Potato Salad with Chutney Vinaigrette
This roasted sweet potato salad, adapted from Devon Delaney, is a welcome change from all those overly sweet holiday sweet potato recipes. Serve it warm as a side dish.
About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.
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About This Recipe
| Yield: | serves 6 |
| Active time: | 20 minutes |
| Total time: | 40 minutes |
| This recipe appears in: | Serious Salads: Roasted Sweet Potato Salad with Chutney Vinaigrette |
Ingredients
- 3 large sweet potatoes, peeled and cut into 1-inch chunks
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 3 tablespoons balsamic vinegar
- 2-1/2 tablespoons mango chutney
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 medium garlic clove, minced (about 1 teaspoon)
- 2 tablespoons olive oil
- 1/2 cup dried cranberries
- 1 cup chopped scallions, white and green parts
- 1/2 cup sliced almonds, toasted
Procedures
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1
Preheat oven to 425°F. Line a baking sheet with aluminum foil. Toss sweet potatoes with olive oil, salt, cumin, and ginger directly on baking sheet. Roast, stirring occasionally, until sweet potatoes are tender, about 30 minutes.
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2
Meanwhile, combine vinegar, chutney, mustard, honey, garlic, and olive oil in a medium bowl and whisk to combine.
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3
Let potatoes cool slightly, then toss them with the cranberries, scallions and chutney dressing. Transfer to serving platter and scatter almonds over top. Serve warm or room temperature.
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