Roasted Sweet Potato Salad
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
  1. Preheat oven to 350°.
  2. Toss cubed sweet potatoes in olive oil, then season with sea salt and black pepper.
  3. Spread potatoes in a single layer on a baking sheet lined with parchment paper.
  4. Roast for 25 - 30 minutes or until tender and slightly golden, but not mushy.
  5. Allow potatoes to cool to room temperature then transfer to a mixing bowl.
  6. Add mayo, corn, scallions and cucumbers and mix to combine.
  7. Season again with sea salt and black pepper to taste.
  8. Sprinkle with roughly chop fresh parsley and serve.
Recipe by The Sweetest Occasion at