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This roasted sweet potato salad is the perfect, healthy alternative to traditional potato salad!
The typical American get-together almost always includes potato salad. Few self-respecting occasions would be without it. But let’s face it, it’s not always the healthiest option at the picnic table.
But it’s now officially summer, the kids are out of school and the barbecues are lighting up all over the country. People are getting together to enjoy the sun, the freedom and the good food. And healthy or not, that will usually include a traditional potato salad of some sort.
Here in Sonoma County, the festivals and parades seem to take place every single weekend. It’s pretty rare when there isn’t some sort of function to go to. Mini Chef and I went to the Butter & Eggs Parade recently, and of course, I took along a cooler of food. We got seated just off the curb on the street itself, so we had a front row view of the marching and performances.
It’s times like these that traditional foods really seem to pull at your cravings and emotions. There are just some foods that you can’t be without on certain occasions. Sitting there on the street, watching the parade go by, all I could think of (while I was eating my tuna salad) was how awesome a good potato salad would be.
So when I got home, I got to work and created this delicious side dish. The roasted garlic and onions truly make the flavor, and if you have access to some organic, pastured bacon, a few bacon bits added to this would not be a bad thing either. But then, bacon is never a bad addition in my book!
Mini Chef and I will definitely be enjoying this at our next parade!
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ROASTED SWEET POTATO SALAD RECIPE
Roasted Sweet Potato Salad
- Sheet pans
- ½ lb. sweet potatoes (peeled and cut into small cubes for measuring)
- 2 small red onions (cut into quarters for eighths)
- 3 tbsp. oil
- 1 head garlic (top cut off for roasting)
- 2 tsp. fresh thyme (chopped for measuring)
- ½ tsp. balsamic vinegar
- salt to taste
- Preheat oven to 350 F.
- Place the cut potatoes in a plastic bag with the oil. Shake well to coat and pour out onto an ungreased cookie sheet, but don't pour out all the oil yet.
- Put the onions in the same bag and toss that to coat with oil as well. Toss the onions and potatoes separately because you will be chopping the onions later.
- Set the head of garlic on the pan for roasting as well.
- Pour the onions out onto the same cookie sheet along with any remaining oil.
- Spread out so the vegetables are in a single layer.
- Roast the vegetables for approximately 40 minutes, or until they are soft and cooked through and the potatoes are slightly golden edges. The garlic should have one or two cloves popping out to let you know it's done.
- Allow to cool a bit. Then squeeze the garlic out of the head.
- Cut the onions down to small pieces and toss all ingredients together in a mixing bowl.
- Serve as a side dish.