Description
Hot-Honeyed Sweet Potato Salad combines caramelized sweet potatoes with a tangy, spicy honey dressing, creating a flavorful balance of sweet, savory, and spicy tastes.
Ingredients
2 large sweet potatoes, peeled and cubed
1 tbsp olive oil
Salt and pepper, to taste
1–2 cups mixed greens (optional, for added freshness)
¼ cup red onion, thinly sliced (optional)
2 tbsp fresh cilantro, chopped (optional)
For the dressing:
3 tbsp olive oil
2 tbsp honey
1 tbsp apple cider vinegar or lemon juice
1 tsp Dijon mustard
½ tsp hot sauce or chili flakes (adjust to your spice preference)
Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- Place cubed sweet potatoes on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
- While the sweet potatoes are roasting, whisk together the olive oil, honey, apple cider vinegar (or lemon juice), Dijon mustard, hot sauce (or chili flakes), and a pinch of salt and pepper in a small bowl to make the dressing.
- Once roasted, let the sweet potatoes cool slightly. In a large bowl, combine them with mixed greens and red onion, if using.
- Drizzle the hot-honey dressing over the salad, toss gently to coat, and garnish with cilantro.
- Serve warm or at room temperature.
Notes
For added protein, top the salad with grilled chicken, roasted chickpeas, or tofu.
Grilled Brussels sprouts, carrots, or beets can be excellent vegetable additions.
For a crunchy texture, add toasted nuts or seeds, such as pecans, pumpkin seeds, or sunflower seeds.
For a vegan version, substitute honey with maple syrup and use dairy-free cheese options.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 14g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
