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 mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American
Servings: 9 servings
Author: Cassy
- 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
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.
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