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5 from 1 vote

Sweet Potato Pepper Salad

My potato salad compromise (and honestly, I liked this one better than the traditional dish) was composed of roasted sweet potatoes with garlic, sweet peppers, and a dressing of lemon juice and fresh parsley.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 9 servings
Author: Cassy

Ingredients

  • 4 sweet potatoes
  • 1 jar of red and yellow roasted peppers
  • 6 cloves of garlic
  • 3 medium sized lemons juiced
  • zest of one lemon
  • 1/4 cup chopped flat leaf parsley
  • 1 tablespoon evoo
  • cracked pepper to taste

Instructions

  • Preheat your oven to 375 degrees and set a foil-lined baking sheet aside.
  • Peel and chop your sweet potatoes into cube-sized pieces.
  • Peel and slice your garlic.
  • Toss the sweet potatoes, garlic, and oil together and place on the baking sheet no more than one potato thick.
  • Bake for approximately 30 minutes (or until fork-tender).
  • While the potatoes are baking, you can prepare the dressing.
  • Combine the lemon juice, zest, parsley, and juice from the jar of roasted peppers.
  • Chop the peppers into small ½ inch square pieces and set aside.
  • When the sweet potatoes are done, combine all ingredients together and top with a little cracked pepper.
  • You may serve this either warm or cold – depending on how early you prepare this dish.

Nutrition

Calories: 114kcal | Carbohydrates: 24g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 574mg | Potassium: 428mg | Fiber: 4g | Sugar: 5g | Vitamin A: 14588IU | Vitamin C: 29mg | Calcium: 53mg | Iron: 1mg