Roasted Sweet Potato Salad

So I am obviously going to have to work on time management if I'm going to keep this blog going!  So much for getting more done by being busier.  But at last I am back, at least with a quick post with some amazing sweet potatoes and a few photos.  The recipe is really easy. Roast sweet potatoes with chopped red onion, then toss with a chili-lime vinaigrette and some cilantro (if you like it!).  I took this to a potluck dinner at church and there were many fans.  It was good hot from the onion, cold from the fridge, but it really was best at room temperature.  That makes it perfect to sit on a buffet table over the holidays.  I hope you'll try it! 

Let' see what else? Fall is definitely here although we had a couple of 85 degree days this week. Here are some photos from my walks the last two weeks.. Wasn't that full moon beautiful?  I hope you didn't miss it. 

Since I am gone from home a bit more, I got the cat ball out for the kitties to sleep and play in. If you have cats, I highly recommend the cat ball.  It is a quilted "house" with openings on both ends.  My cats love to sleep in it and sometimes chase each other through it.  So cute. 

Sorry i don't have much else today.  I'm going to try to do better!  Have a good weekend.

Roasted Sweet Potato Salad

by Catherine Craig

Prep Time: 10 minutes

Cook Time: 45 minutes

Keywords: roast side gluten-free vegan vegetarian sweet potatoes

Ingredients (4 servings)

  • 4 medium sweet potatoes, about 1 1/2 pounds, peeled and cut into equal sized chunks
  • 1 large red onion, peeled, cut in half through the stem end, and then cut into large chunks
  • 8 Tbsp olive oil, divided
  • salt and pepper
  • 2 tsp chili powder, plus more to taste
  • zest of 1 lime
  • juice of 2 limes
  • 1 cup chopped cilantro or parsley


Preheat the oven to 400 degrees.

Put the sweet potatoes and onions into a pile on a large baking sheet. Drizzle with 2 Tbsp olive oil. Toss to coat well. Spread out into a single layer. Sprinkle with salt and pepper.

Place in oven and roast for about 35 or 40 minutes, until the potatoes are soft and browning, and the onions are caramelized.

While potatoes are roasting, whisk together the remaining 6 Tbsp olive oil, the lime zest and juice and the chili powder.

Remove potatoes from the oven, and scrape into a large bowl. Pour over about 1/2 of the dressing and lightly mix with a rubber spatula, taking care not to smash the potatoes. Add more dressing a little at a time, until the potatoes stop absorbing it. You may not need it all. Taste for seasoning, adding salt, pepper and chili powder as needed.

Mix in the cilantro or parsley.

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