I love roasted sweet potatoes! This recipe was adapted from one of my favorite cookbooks, Bobby Flay’s Boy Meets Grill. An interesting twist on “potato salad” that is healthy and delicious. The original version has you grilling the potatoes and scallions but I prefer to roast them in the oven.
Sweet Potato Salad
Author: Adapted from Bobby Flay
Recipe type: Side
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 4 Sweet Potatoes
- 10 Scallions, bulbs removed
- 2 Tbsp Olive Oil
- Salt & Pepper
- Balsamic Vinaigrette
Instructions
- Heat Oven to 400.
- Peel potatoes and cut into bite size chunks. Put the potatoes on a cookie sheet, drizzle the olive oil over, salt & pepper and mix well. Roast potatoes for 20 minutes.
- Take potatoes out of the oven, add the scallions to the sheet, salt and pepper the scallions and return to the oven until the potatoes are starting to carmelize and the scallions start to color, about 10 more minutes.
- Slice scallions and add scallions and potatoes to serving dish. Drizzle with the Vinaigrette, salt & pepper to taste.
- Can be served warm, at room temperature or cold.
We had this tonight! It was soooo good, a great way to change up the usual sweet potato dishes!