Roasted Sweet Potato Salad
Author: Cyd Converse
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
- 3 pounds sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 cup mayonnaise
- 2 cups corn
- 3 large scallions, thinly sliced
- ½ English cucumber, cubed
- Salt and pepper
- Fresh parsley for garnish
- Preheat oven to 350°.
- Toss cubed sweet potatoes in olive oil, then season with sea salt and black pepper.
- Spread potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast for 25 - 30 minutes or until tender and slightly golden, but not mushy.
- Allow potatoes to cool to room temperature then transfer to a mixing bowl.
- Add mayo, corn, scallions and cucumbers and mix to combine.
- Season again with sea salt and black pepper to taste.
- Sprinkle with roughly chop fresh parsley and serve.
Recipe by The Sweetest Occasion at https://thesweetestoccasion.com/2017/09/roasted-sweet-potato-salad/
3.5.3228