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Roasted Sweet Potato Salad

Enjoy this tasty sweet potato salad that’s ready in 45 minutes – a perfect side dish.

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 (2) 2 Reviews
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  • Prep Time 15 min
  • Total Time 45 min
  • Servings 6

Ingredients

4
medium sweet potatoes (about 1 1/2 lb), peeled and cut into 1 1/4-inch cubes
2
tablespoons butter, melted
1/2
teaspoon salt
2
tablespoons olive oil
2
tablespoons raspberry jelly or seedless jam
1
teaspoon packed brown sugar
2
tablespoons lemon juice
1/4
teaspoon ground cinnamon
Dash of crushed red pepper flakes

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Adjust oven rack to middle position. Heat oven to 400°F.
  • 2 In large bowl, toss sweet potato cubes with butter and salt.
  • 3 Spread sweet potatoes on cookie sheet and roast 20 minutes. Use pancake turner to turn potatoes over. Roast 10 to 15 minutes longer or until evenly browned and cooked through but not mushy. Remove from oven and transfer to large bowl.
  • 4 Meanwhile, in 1-quart saucepan, heat oil, jam, brown sugar, lemon juice, cinnamon and red pepper to boiling, stirring until jam melts. Pour dressing over hot sweet potatoes and toss gently to coat. Cool slightly and serve warm.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
80),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
230mg
230%;
Total Carbohydrate
24g
24%
(Dietary Fiber
2g
2%
  Sugars
15g
15%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
230%;
Vitamin C
15%;
Calcium
2%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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