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Roasted Sweet Potato Salad with Warm Chutney Dressing Recipe

Roasted Sweet Potato Salad with Warm Chutney Dressing

Recipe courtesy Devon Delaney

Show: Sara's SecretsEpisode: Favorite Thanksgiving Sides

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (36)

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Average Rating:

Total Reviews: 36

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  • on April 17, 2012

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    I love, love, love this recipe. I have taken it to several parties and everyone wanted the recipe. The only change I made is that I substituted chopped pecans for the pumpkin seeds. My one fear is that somehow I will lose it and never be able to make it again. It is literally one of the best recipes I have ever used and I have a ton of cookbooks. Try it,you will not be disappointed.

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  • on January 03, 2012

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    This is one of the best things I have ever eaten!! EVER!!! Following the advice of a previous post, I only used 1/2 cup of the red peppers and I subbed roasted and salted sunflower seeds for the pumpkin seeds. Also, I used fresh mango in the salad instead of mango chutney in the dressing! Absolutely divine!!

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  • on December 01, 2011

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    We eat a lot of sweet potatoes year round. This was an excellent change of pace. Nice colors and textures. Liked the spicing. I thought there might be a bit to much roasted red peppers, but my wife didn't. She likes roasted red peppers. We will serve it again.

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  • on November 24, 2011

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    This touches all of the holiday flavors in one great salad. My friends always request I bring this to holiday meals.

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  • on November 20, 2010

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    I tried this recipe about 5 years ago because something had to give! Every year I found myself choking down that sweet potato mess with the marshmellows on top, smile, and complementing the chef. Yuck! I'll wait for the pumkin pie than you. This recipe was a HIT with the entire family! Now, this has become one of those recipes that the family expects at Thanksgiving and Christmas and there is never any left overs! I prepare it according to the recipe except for the pumkin seeds, I sub whatever nut catches my eye at the market and I use freshly mashed mango.

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  • on November 03, 2010

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    They is a great dish! Just made it for the first time for friends staying at the beach. Everyone loved it, even a young person who doesn't ever eat sweet potatoes. I had to substitute sunflower seeds for the pumpkin seeds and I had my own homemade chutney (apple and pepper. I see lots of versatility with this recipe. One friend is adding it to her Thanksgiving table this year. We were competing for the leftovers and will plan to make it often.

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  • on September 10, 2010

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    This was very good, but oily.
    Mixed the onions in with sweet potatoes and roasted chopped Walla Walla onions. Used 2 Tbs oil to roast the sweet potatoes and onions.
    Dry fried the pepitas, no oil is needed.
    Cut the dressing recipe in half.
    Used 1/2 cup dried cherries instead of cranberries.
    The roasted red peppers could be optional. They were a bit odd flavored in this salad, but if you like them, go for it.

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  • on December 13, 2009

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    This reciipe was shared with me by my son- in- law Bob.

    What a great explosion of flavors!

    I served this dish at Thanksgiving and my recent Christmas party and received rave reviews.

    The nice feature is you can bake the sweet potatoes a day ahead, then toss all other ingredients a few hours before serving.
    Liz

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  • on March 04, 2008

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    This salad tasted great served at room temperature and even chilled. I will be making this often.

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  • on December 23, 2007

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    This was a pretty and great salad. Only comments are that I used only 1/2 of the dressing and it still felt slightly over dressed. Also I used about 1/2 to 2/3 of the cranberries only and I thought the red peppers detracted from the flavors. I subbed sliced almonds one time when I didn't have pumpkin seeds and pomegranate seeds for the cranberries another time for a more rustic approach.

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