Name: Sweet Potato Salad: A Thanksgiving Delight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 medium sweet potatoes: The star of the salad, providing natural sweetness and creaminess. Look for firm, smooth-skinned sweet potatoes for the best flavor.; 1 cup bell peppers: Diced for crunch and color. Use a mix of red, yellow, and green for added visual appeal.; 1 cup red onion: Finely chopped for a zesty kick. If raw onion is too strong for you, consider soaking it in cold water for 10 minutes to mellow the flavor.; 1 cup corn: Fresh or frozen, for sweetness and texture. If using fresh corn, you can grill it to enhance its flavor.; ½ cup black beans: Rinsed and drained, adding protein and fiber. They also add a nice contrast in color.; ¼ cup fresh cilantro: Chopped, for a fresh herbaceous flavor. If you’re not a fan of cilantro, you can substitute with parsley or omit it entirely.; ⅓ cup olive oil: For the dressing, adding richness and healthy fats.; 3 tablespoons apple cider vinegar: For tanginess and balance. This can be adjusted to your taste preference.; 2 tablespoons maple syrup: Enhances the sweetness and depth of flavor. Use pure maple syrup for the best results.; 1 teaspoon Dijon mustard: Adds a slight kick and creaminess to the dressing.; Salt and pepper to taste: Essential for seasoning. Freshly ground pepper will enhance the flavor profile.

Description

This Sweet Potato Salad is a vibrant and hearty dish that combines roasted sweet potatoes with a medley of fresh vegetables, nuts, and a tangy dressing. Each bite offers a delightful contrast of textures—from the creamy sweetness of the potatoes to the crunch of toasted nuts and the freshness of herbs. Dried cranberries or apples add a pop of sweetness, while a zesty dressing made with apple cider vinegar and olive oil ties everything together beautifully. Perfect for Thanksgiving or any festive gathering, this salad not only looks stunning on the table but also packs a nutritious punch, making it a wholesome addition to any meal.

Ingredients

Scale

4 medium sweet potatoes: The star of the salad, providing natural sweetness and creaminess. Look for firm, smooth-skinned sweet potatoes for the best flavor.
1 cup bell peppers: Diced for crunch and color. Use a mix of red, yellow, and green for added visual appeal.
1 cup red onion: Finely chopped for a zesty kick. If raw onion is too strong for you, consider soaking it in cold water for 10 minutes to mellow the flavor.
1 cup corn: Fresh or frozen, for sweetness and texture. If using fresh corn, you can grill it to enhance its flavor.
½ cup black beans: Rinsed and drained, adding protein and fiber. They also add a nice contrast in color.
¼ cup fresh cilantro: Chopped, for a fresh herbaceous flavor. If you’re not a fan of cilantro, you can substitute with parsley or omit it entirely.
⅓ cup olive oil: For the dressing, adding richness and healthy fats.
3 tablespoons apple cider vinegar: For tanginess and balance. This can be adjusted to your taste preference.
2 tablespoons maple syrup: Enhances the sweetness and depth of flavor. Use pure maple syrup for the best results.
1 teaspoon Dijon mustard: Adds a slight kick and creaminess to the dressing.
Salt and pepper to taste: Essential for seasoning. Freshly ground pepper will enhance the flavor profile.

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Instructions

STEP 1: PREPARE THE SWEET POTATOES

Start by preheating your oven to 400°F (200°C). Peel and dice the sweet potatoes into bite-sized cubes, aiming for uniform pieces to ensure even cooking. Spread the diced sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. This step enhances the natural sweetness of the potatoes while also giving them a caramelized flavor.

STEP 2: ROAST THE SWEET POTATOES

Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and lightly browned, tossing halfway through to ensure even cooking. This roasting process brings out their natural sugars, making them sweeter and more flavorful. Once done, remove them from the oven and let them cool slightly.

STEP 3: PREPARE THE VEGETABLES

While the sweet potatoes are roasting, prepare the other salad ingredients. Dice the bell peppers, finely chop the red onion, and rinse the black beans. If using fresh corn, you can either steam it lightly or grill it for a smoky flavor. This step can be done quickly while the potatoes are in the oven.

STEP 4: MAKE THE DRESSING

In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Adjust the seasoning to your liking, ensuring the dressing is tangy and slightly sweet. Taste as you go to achieve the perfect balance. If you prefer a creamier dressing, consider adding a dollop of Greek yogurt or a splash of plant-based cream.

STEP 5: COMBINE THE SALAD

In a large mixing bowl, combine the roasted sweet potatoes, bell peppers, red onion, corn, black beans, and fresh cilantro. Drizzle the dressing over the salad and toss gently to combine, being careful not to mash the sweet potatoes. The warmth from the potatoes will slightly wilt the vegetables, enhancing their flavors.

STEP 6: CHILL AND SERVE

Allow the salad to sit for at least 15 minutes to let the flavors meld together. It can be served warm or chilled, making it perfect for any occasion. Just before serving, taste and adjust the seasoning if needed. Garnish with additional cilantro for a fresh touch.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 200 kcal
Fat: 8g
Carbohydrates: 35g
Protein: 4g