Recipe courtesy of Kelsey Nixon
Save Recipe Print
Sweet Potato Salad
Total:
1 hr
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
1 hr
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Salad:
4 red beets, peeled
Sherry Vinaigrette:

Directions

Preheat the oven to 375 degrees F. Line 2 sheet trays with parchment paper or foil.

For the salad: Dice the sweet potatoes, beets and pears into similar size small cubes. Spread the sweet potatoes and pears evenly over one sheet tray and place the beets on the other sheet tray. Drizzle both sheet trays with olive oil and evenly sprinkle the sage and tarragon. Toss to coat and season generously with salt and pepper. Roast until vegetables are soft, 30 to 40 minutes.

For the sherry vinaigrette: In a small mixing bowl, combine the sherry vinegar, shallots and mustard, and stir to combine. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.

Remove the vegetables from the oven and drizzle with the sherry vinaigrette just before serving.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Gina's Sweet Potato Salad

Recipe courtesy of The Neelys

Sweet Potato Salad

Recipe courtesy of Trisha Yearwood

Sweet Potato Salad

Recipe courtesy of Cafe Tu Tu Tango

Sweet Potato Salad

Recipe courtesy of Trisha Yearwood

Sweet Potato Salad

Recipe courtesy of Amanda Freitag

Browse Reviews By Keyword

          Latest Stories