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Sweet Potato Salad

Gluten Free Sweet Potato Salad Recipe

               
Sweet Potato Salad
Savor in the rich and zesty flavors of our healthy Sweet Potato Salad. Perfectly roasted sweet potatoes are dressed in a creamy and tangy mixture of Greek yogurt, light mayonnaise, Dijon mustard and a generous amount of fresh dill for a bright and flavorful bite. So if you are looking for a delicious summer side dish, our light and fresh sweet potato salad will be the star of the meal.
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Ingredients
Recipe yields 6 servings
2 lbs sweet potatoes, peeled and cut into 1-inch cubes
2 Tbsp extra virgin olive oil
1 tsp ground black pepper
1/4 tsp Kosher salt
3 green onions, thinly sliced
1/2 red onion, diced
1 large celery stalk, diced
2 Tbsp fresh lemon juice
1 Tbsp lemon zest
2 Tbsp Dijon mustard
1 Tbsp honey
1/4 cup nonfat plain Greek yogurt
1/4 cup light mayonnaise
3 Tbsp chopped fresh dill
1 Tbsp chopped fresh parsley
1 tsp paprika
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Directions
Step 1

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper and lightly spray with nonstick cooking spray.

Step 2

In a large mixing bowl, combine the olive oil, black pepper and salt. Add the sweet potatoes and stir until evenly coated. Place the sweet potatoes on the prepared baking sheet and bake for 25 to 30 minutes, until fork tender.

Step 3

While the potatoes cook, combine the yogurt, mayonnaise, lemon juice, lemon zest, mustard and honey in the bowl used for the sweet potatoes; stir until well combined and smooth. Add the green onions, celery, dill, parsley and paprika and mix until just combined.

Step 4

When the potatoes are done cooking, remove from oven and allow to cool for 10 minutes. In small batches, add the potatoes to the yogurt mixture, tossing gently to coat evenly. If desired, season with salt and pepper to taste. Garnish with green onions.

Time: 45 minutes
Servings: 6
Calories: 236
Make this for: Heart Healthy Healthy Kids
Dietary Review:
dietary-image
Christina Wright, RD, LDN
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:236
total fat:8g
sat fat:1g
cholesterol:4mg
sodium:402mg
total carb:38g
fibers:5g
sugars:11g
proteins:4g

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Gluten Free Sweet Potato Salad Recipe
Ingredients
Recipe yields 6 servings
2 lbs sweet potatoes, peeled and cut into 1-inch cubes
2 Tbsp extra virgin olive oil
1 tsp ground black pepper
1/4 tsp Kosher salt
3 green onions, thinly sliced
1/2 red onion, diced
1 large celery stalk, diced
2 Tbsp fresh lemon juice
1 Tbsp lemon zest
2 Tbsp Dijon mustard
1 Tbsp honey
1/4 cup nonfat plain Greek yogurt
1/4 cup light mayonnaise
3 Tbsp chopped fresh dill
1 Tbsp chopped fresh parsley
1 tsp paprika
Directions
Step 1

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper and lightly spray with nonstick cooking spray.

Step 2

In a large mixing bowl, combine the olive oil, black pepper and salt. Add the sweet potatoes and stir until evenly coated. Place the sweet potatoes on the prepared baking sheet and bake for 25 to 30 minutes, until fork tender.

Step 3

While the potatoes cook, combine the yogurt, mayonnaise, lemon juice, lemon zest, mustard and honey in the bowl used for the sweet potatoes; stir until well combined and smooth. Add the green onions, celery, dill, parsley and paprika and mix until just combined.

Step 4

When the potatoes are done cooking, remove from oven and allow to cool for 10 minutes. In small batches, add the potatoes to the yogurt mixture, tossing gently to coat evenly. If desired, season with salt and pepper to taste. Garnish with green onions.

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