Warm Sweet Potato Salad
Ah, the salad. It’s kind of a strange dish, if you really think about it. And I have thought about it. Salads can be lettuce-based, pasta-based, potato-based. It’s like saying anything can be a sandwich if it uses bread – so does that make pizza a sandwich? I mean, really, what differentiates a salad from a medley of vegetables? After a lot of contemplation, I’ve determined it’s the dressing. Take this Warm Sweet Potato Salad, for instance. What makes it go from just roasted sweet potatoes to a sweet potato salad? The creamy, flavorful dressing, that’s what!
To make the dressing for this recipe, I used SunButter, lime juice, chili garlic sauce, and honey. The result is a delicious, flavorful dressing that you can use on any number of salads. But I particularly love it with sweet potatoes. You have to add a little bit of crunch to any salad, in my opinion, so a bit of red cabbage and roasted pumpkin seeds are perfect for that.
Get more gluten-free salad recipes.
Warm Sweet Potato Salad
- 2 pounds sweet potatoes
- 2½ tablespoons olive oil
- 1½ teaspoons kosher or fine sea salt
- ¾ teaspoon black pepper
- 3 tablespoons Organic or Creamy SunButter
- Juice of 1 large lime
- 1 tablespoon honey
- 1-3 teaspoons chili garlic sauce – depending on heat factor you prefer
- 4 tablespoons grapeseed or other neutral flavored oil
- ½ cup thinly sliced red cabbage
- ¼ cup roasted and salted pumpkin seeds
- ¼ cup fresh cilantro leaves
- Preheat the oven to 400 degrees.
- Wash the sweet potatoes, cut in half lengthwise, then cut into ¼ inch half moons.
- Spread 1 tablespoon olive oil on the bottom of a large sheet pan. Put the potatoes on the pan, drizzle with remaining olive oil, sprinkle on the salt and pepper and toss well to coat. Spread into an even layer. Roast for 20 minutes, flip the potatoes over, then roast for another 15 minutes or until tender but not totally falling apart and they are browned in spots.
- While the potatoes are roasting, combine the SunButter, lime juice, honey, and chili garlic sauce in a medium bowl. Whisk well. Add the grapeseed oil and whisk.
- When the potatoes are done, add to the bowl with the SunButter dressing along with the cabbage and toss well. Put on a serving platter, top with the pumpkin seed and cilantro. Serve warm or at room temperature.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.