Roasted Sweet Potato Salad

This would be perfect for bulk meal prep or a picnic!

Inspired by: 40 Aprons


Ingredients:

  • 3 pounds/1350 grams sweet potatoes, peeled and cut into bite-sized pieces

  • ¼  cup avocado oil

  • ½ tablespoon dried basil

  • ½ tablespoon dried oregano

  • ½ tablespoon onion powder

  • ½ tablespoon garlic powder

  • ½ tablespoon dried thyme

  • 1 ½ teaspoon salt

  • 2/3 cup mayonnaise (can purchase template compliant in stores or use the recipe below to make your own)

  • 1/3 cup fresh cilantro, chopped

  • 1/3 cup fresh red onion, chopped fine

 

Mayonnaise:

  • 1.25 cup extra light tasting olive oil or avocado oil

  • 1 egg

  • 2 tbsp lemon juice

Instructions:

  1. Break egg and add lemon juice into your immersion blender container. Leave to sit at room temperature for 30 minutes to 2 hours.

  2. Add ¼ cup of oil to container. Blend until ingredients are combined.

  3. Pour the remaining 1 cup of oil extremely slowly...the smallest drizzle at a time while blending together. This may take 2 to 3 minutes. You will eventually see the consistency of the mixture become more mayonnaise like (if it doesn't, you may have added the oil too quickly.)

  4. Mix in flavors of your choice: chipotle powder, garlic, dill, etc.


Template Breakdown:

20 servings of fat


Salad

  1. Preheat the oven to 400º. Toss the bite-sized potatoes in the oil until coated well and spread out on a baking sheet.

  2. In a small bowl, mix together all spices. Add the spice mixture to the sweet potatoes, a small amount of the mixture at a time, until the sweet potatoes are coated. 

  3. Roast for 25 minutes then flip over with a spatula. Roast another 10-20 minutes, or until golden brown and beginning to crisp. As long as you don’t actually burn the sweet potatoes, you’ll be good.

  4. Remove sweet potatoes from the oven and into a large heatproof bowl. Let cool for about 3-5 minutes or until they’re no longer piping hot but still very warm.

  5. Meanwhile, mix together the mayonnaise, cilantro, and red onion in a medium-sized bowl. Scrape mayonnaise mixture on the potatoes once you’ve allowed them to cool briefly and stir, folding mayonnaise mixture into sweet potatoes until coated well.

  6. Serve warm or at room temperature, but not cold.

Whole recipe serving breakdown:

0 servings protein
13.5 servings carb
~15 servings fat 
~1 servings veggies 

*To reduce the fat content of the total recipe, you could reduce the amount of mayo added.

Nutrition, Carb, Side Dish, Dinner, Lunch, American, PotatoesAkeiko Dela Cruz