Is there anything more satisfying than sweet potatoes? This root veggie has the perfect tender texture, delicate sweetness, and enticing earthy flavor. How do you get the most out of sweet potatoes? Check out this sweet potato salad recipe. You’ll love it!
Preheat the oven to 400 F/204 C. Peel sweet potatoes and cut into chunks about ½ an inch.
Place it in a large bowl and add the olive oil, salt, pepper, and creole seasoning. Toss potatoes until fully coated with seasonings and oil.
Transfer to a prepared cookie sheet, spread out so potatoes are in a single layer and not touching each other.
Roast in the oven for 25 to 30 minutes or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. While the sweet potatoes are roasting, start preparing the dressing.
In a medium bowl or jar, mix together all the dressing ingredients. Place in the fridge until ready to use.
As soon as the sweet potatoes are tender, remove them, add to a bowl and gradually add the honey mustard dressing.
Taste as you go - stop once you’re satisfied with the amount of dressing. Reserve the rest for serving.
Don’t forget to preheat the oven at least fifteen minutes before roasting the sweet potatoes; it makes all the difference. That’s how you get tender sweet potatoes with the loveliest char.
Toss in a few crushed nuts or dried fruits to amp up the salad with new, exciting textures and flavors.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.