[an error occurred while processing this directive] Tangy Roasted Sweet Potato Salad - Steven and Chris
Tangy Roasted Sweet Potato Salad

Tangy Roasted Sweet Potato Salad

This make-ahead potato salad is delicious with or without the feta cheese. The tangy side also goes great with Chef Voula Halliday's chicken wings!

Close up of a sweet potato salad. Includes: diced sweet potatoes, feta crumbs, and chopped cilantro.


2 lbs sweet potatoes
1 lime
3 tbsp olive oil, divided
2 tbsp cilantro or basil, finely chopped
1/2 tsp black pepper
1/2 tsp salt
1/2 cup feta cheese, crumbled


Heat oven to 375 F (190 C). Peel then chop sweet potatoes into bite sized pieces. Toss chopped sweet potatoes with 1 tbsp (15 mL) olive oil then spread out onto baking tray. Bake for 20 minutes (or just until fork tender). Remove from oven and set aside to cool. 

Meanwhile squeeze juice from lime into a large bowl. Stir in 2 tbsp (30 mL) olive oil, finely chopped cilantro (or basil), pepper and salt. Drizzle the dressing over prepared sweet potatoes and toss in crumbled feta.

Make-ahead: Salad can be made a day ahead. Cover to refrigerate.


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