nutritional information

Per Serving:

  • Calories: 288
  • Protein: 4 g
  • Total Fat: 6 g
  • Saturated Fat: g
  • Carbohydrates: 56 g
  • Cholesterol: mg
  • Sodium: 34 mg
  • Fiber: 7 g

Sweet Potato Salad with Maple-Mustard Dressing

Sweet Potato Salad with Maple-Mustard Dressing

8 Servings

Preheat oven to 425 degrees. Lightly coat baking sheet with cooking spray. Arrange potatoes on prepared sheet and brush lightly with oil, then sprinkle with salt. Roast potatoes just until tender, about 25 minutes. Remove from oven and let cool on baking sheet. Meanwhile, make dressing. In small bowl whisk all dressing ingredients together. Set [...]
  • 3 lbs. sweet potatoes, peeled and cut into 2-inch pieces
  • Vegetable oil
  • ⅓ cup chopped fresh parsley
  • Salt
  • Freshly ground black pepper to taste
Maple-Mustard Dressing
  • ½ cup canola oil
  • 2 Tbs. apple cider vinegar
  • 1 Tbs. maple syrup
  • 2 Tbs. Dijon mustard
  • ¼ tsp. dry mustard
  1. Preheat oven to 425 degrees. Lightly coat baking sheet with cooking spray. Arrange potatoes on prepared sheet and brush lightly with oil, then sprinkle with salt. Roast potatoes just until tender, about 25 minutes. Remove from oven and let cool on baking sheet.
  2. Meanwhile, make dressing. In small bowl whisk all dressing ingredients together. Set aside.
  3. Cut potato chunks in half and transfer to serving bowl. Add parsley, salt and pepper and toss to mix. Whisk dressing and add enough to potato mixture to lightly coat and toss gently so potatoes don’t get mashed. Serve at room temperature.
July 1998

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