Roasted Sweet Potato Salad

2 Ratings

2 Comments

Prep 15 min
Total 45 min
Servings 6

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

By Betty Crocker Kitchens

Updated July 1, 2010

Ingredients

medium sweet potatoes (about 1 1/2 lb), peeled and cut into 1 1/4-inch cubes

tablespoons butter, melted

1/2

teaspoon salt

tablespoons olive oil

tablespoons raspberry jelly or seedless jam

teaspoon packed brown sugar

tablespoons lemon juice

1/4

teaspoon ground cinnamon

Dash of crushed red pepper flakes

Steps

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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.

Expert Tips

Why it Works: Concentrated Flavor of Jelly For strong flavor, many chefs rely on the power of reduction. As stock, wine or fruit juice boils the chemicals responsible for flavor are concentrated and sometimes altered to result in a very strong sauce. Most people don’t keep reduced stock or wine in their pantry, yet they do have jelly. Jellies, jams and preserves all begin with fruit juice that is boiled until it achieves a thick, syrupy consistency. Good-quality jellies and preserves deliver a sweet, concentrated dose of fruit with no work.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 180
Calories from Fat: 80

% Daily Value

Total Fat: 8g; 13%
Saturated Fat 2 1/2g 13% Trans Fat 0g
Cholesterol: 10mg; 3%
Sodium: 230mg; 10%
Potassium: 370mg; 11%
Total Carbohydrate: 24g; 8%
Dietary Fiber 2g 10% Sugars 15g
Protein: 1g

% Daily Value*:

Vitamin A: 230%; 230%
Vitamin C: 15%; 15%
Calcium: 2%; 2%
Iron: 2%; 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;