Herb And Garlic Roasted Sweet Potato Salad Recipe
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This herb and garlic 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. Enter, the roasted sweet potato salad.
Recipe Variations
To add some different flavors to this dish try one or more of the following:
- dried cranberries – fruit juice sweetened.
- scallions
- dijon mustard – a very small amount just for a tiny bit more savory flavor.
- apple cider vinegar – just a small splash.
- honey – just a drizzle.
- vinaigrette of any kind if you prefer it to plain balsamic vinegar.
About The Ingredients
Sweet potatoes – peeled and cut into small cubes for measuring.
Red onions – cut into quarters for eighths.
Oil – any light-flavored oil will work.
Garlic head – top cut off for roasting.
Fresh thyme – chopped for measuring.
Balsamic vinegar
Salt – to taste
How To Make Herb And Garlic Roasted Sweet Potato Salad
Preheat the oven to 350 F., then gather, chop, and measure all your ingredients.
Place the cut potatoes and onions in a plastic bag with the oil. Shake well to coat and pour out onto an ungreased cookie sheet along with any excess oil. Set the head of garlic on the pan, nestled in between the veggies. Make sure everything is 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 it to cool a bit. Then squeeze the garlic out of the head. Cut the onions down to smaller pieces and toss all ingredients together in a mixing bowl, then serve.
How To Store Herb And Garlic Roasted Sweet Potato Salad
Store this in an airtight container in the fridge for up to 4 days.
Recipe Supplies
For this recipe, you’ll need a baking sheet, a cutting board, and a good knife. You can click on any of the below images to be taken to that image on Amazon. (Affiliate links)
More Healthy Sweet Potato Recipes
- Sweet Potato Butter
- Loaded Breakfast Sweet Potato
- Southwestern Stuffed Sweet Potato
- Sweet Potato Toast
- Sweet Potato Smoothie
- Slow Cooker Sweet Potato Curry
- Air Fryer Sweet Potato Fries
- Bacon Sweet Potato Soup
Herb And Garlic Roasted Sweet Potato Salad Recipe Card
Herb And Garlic Roasted Sweet Potato Salad
Equipment
- 1 large sheet pan
Ingredients
- 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
Instructions
- Preheat the oven to 350 F., then gather, chop, and measure all your ingredients.
- Place the cut potatoes and onions in a plastic bag with the oil. Shake well to coat and pour out onto an ungreased cookie sheet along with any excess oil. Set the head of garlic on the pan, nestled in between the veggies. Make sure everything is 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 it to cool a bit. Then squeeze the garlic out of the head. Cut the onions down to smaller pieces and toss all ingredients together in a mixing bowl, then serve.
Notes
Nutrition
Recipe from the Gracious Pantry® archives, originally posted 6/26/14.
Hey Tiffany! I think the recipe got cut off – all I have is roasted potatoes and onions (which would be great on their own) but what about the garlic, thyme and balsamic?
Dana – Can you see it now?
I think there was an error, step 6 ( roasting ) is the last step I see.
Carrie – Can you tell me how you are viewing the recipe? Browser and device? I can’t figure out where the issue is on this…
Yay, i was just looking up yesterday if you had any potato salad recipes and i find this! Your site is always the first i come to. Thanks 🙂
Cassie – Thanks so much! 😀
All better 🙂
Dana – Awesome! 😀
I see it all and it sounds delicious. My husband won’t eat mayonnaise so this is perfect and healthier than white potatoes.
Ginny – Fantastic! Let me know how he likes it!
Hi Tiffany….wanted to let you know when I went to save this to zip list it said I saved “clean eating peanut butter strawberry smoothie”….I went to my zip list and the sweet potato recipe was there correctly but labeled as the smoothie….I am using safari….I don’t know if maybe it’s just with my ziplist…??…but thought I’d pass it on
Anita – Ya, it’s coming up the same way in Pinterest. I can’t figure out what the issue is. But I’m working on it.
Do you serve this hot or cold? I want to take this to a picnic this weekend but would prefer to make it at home and then take it over to the picnic. Should I heat it up?
Rebecca – It’s good warm, but not hot. Cooled is okay, but not cold. Hope that makes sense.
I don’t understand the fascination people have with BACON. Bacon belongs in two places and 2 places ONLY – Eggs with Bacon AND A BLT period!
Why anyone would want to ruin a broccoli salad, potato salad or anything with bacon is beyond me. When I looked at your roasted sweet potato salad I thought I saw bacon, but it wasn’t listed in the ingredients so I figured it must have been the red skin of the potatoes. THEN I read your write up and hence my venting! (in a nice way I hope!)
Sandy – Haha!! No worries. I like bacon in many things, but I try to limit how much I eat. 🙂