Roasted Sweet Potato Salad – creamy and packed with flavor

For years we’ve been making Roasted Potato Salad using either red or white potatoes so when Barry ran across a similar recipe that uses sweet potatoes, he just had to give it a try.

He made a few adjustments to the original recipe that can be found on the Better Homes and Gardens website. It's yummy!

Creamy roasted sweet potato salad.

Roasted Sweet Potato Salad

4 medium sweet potatoes (about 2 ½ lbs.), peeled and coarsely chopped

2 tablespoons olive oil

Salt and ground black pepper

2 tablespoons red wine vinegar

4 hard-cooked eggs, peeled and chopped

2 to 3 tablespoons pickled yellow peppers slices, or jarred red peppers, diced -- optional

3 green onions chopped

About 1 tablespoon dried dill weed or ¼ cup chopped fresh dill

⅓ cup mayonnaise

⅓ cup soup cream or plain Greek yogurt

1. Preheat oven to 400°.
2. In a large bowl combine potatoes and oil. Season with salt, and pepper. Roast for 18 minutes or until just tender but still hold their shape. Remove.
3. Return potatoes to large bowl. Drizzle with vinegar; stir to coat. Cool completely.
4. Add eggs, peppers, green onions, and dill.
   
5. In a small bowl combine mayonnaise and sour cream/yogurt. Pour over mixture; toss. Season to taste with salt and pepper.

Make Ahead How To: Assemble salad; prepare dressing separately. Cover; refrigerate up to 24 hours. Toss salad with dressing before serving.

Recipe without photos . . .

Roasted Sweet Potato Salad 

4 medium sweet potatoes (about 2 ½ lbs.), peeled and coarsely chopped

2 tablespoons olive oil

Salt and ground black pepper

2 tablespoons red wine vinegar

4 hard-cooked eggs, peeled and chopped

2 to 3 tablespoons pickled yellow peppers slices, or jarred red peppers, diced -- optional

3 green onions chopped 

About 1 tablespoon dried dill weed or ¼ cup chopped fresh dill 

⅓ cup mayonnaise

⅓ cup soup cream or plain Greek yogurt

1. Preheat oven to 400°.
2. In a large bowl combine potatoes and oil. Season with salt, and pepper. Roast for 18 minutes or until just tender but still hold their shape. Remove.
3. Return potatoes to large bowl. Drizzle with vinegar; stir to coat. Cool completely.
4. Add eggs, peppers, green onions, and dill.
5. In a small bowl combine mayonnaise and sour cream/yogurt. Pour over mixture; toss. Season to taste with salt and pepper.

Make Ahead How To: Assemble salad; prepare dressing separately. Cover; refrigerate up to 24 hours. Toss salad with dressing before serving.