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Sweet Potato Salad

Sweet Potato (or Yam) Salad

A Wholesome Twist on a Classic Favorite
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 321
Ingredients Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika optional, but highly recommended
  • 1/2 small red onion thinly sliced
  • 1/2 cup celery finely chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup pumpkin seeds or sunflower seeds
  • 1/4 cup dried cranberries unsweetened, if possible
  • 1 avocado diced
  • Juice of 1 lemon or 2 tablespoons apple cider vinegar

Method
 

Roast the Sweet Potatoes:
  1. Preheat your oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, pepper, and smoked paprika. Spread them evenly on a baking sheet and roast for 25 minutes, flipping once halfway through, until tender and golden brown.
Cool and Prep:
  1. Once the sweet potatoes are roasted, allow them to cool for 10 minutes. This helps preserve the texture and keeps the avocado from going mushy.
Combine Ingredients:
  1. In a large bowl, add the cooled sweet potatoes, red onion, celery, parsley, cranberries, and pumpkin seeds. Gently toss.
Add the Avocado and Dressing:
  1. Just before serving, fold in the diced avocado and drizzle the lemon juice (or vinegar) over everything. Give it one final gentle toss and season with additional salt or pepper to taste.

Notes

Nutritional Breakdown (Per Serving – Approximate)

Calories: 320
Protein: 4g
Carbohydrates: 38g
Sugars: 10g (from sweet potatoes & cranberries)
Fat: 18g
Fiber: 7g