This colorful Roasted Sweet Potato Salad is both a nice change from regular potato salad and an unusual way to serve sweet potatoes. Almond butter provides a creamy richness to the dressing and toasted almonds add crunch.
Before I share today’s recipe, I want to congratulate Lydia Claire, the winner of last week’s Jazzy Vegetarian’s Deliciously Vegan giveaway contest. Lydia’s favorite easy vegan meal is Pad Thai. Happy cooking, Lydia!
Roasted Sweet Potato Salad with Almond Butter
This colorful dish is both a nice change from regular potato salad and an unusual way to serve sweet potatoes. Almond butter provides a creamy richness to the dressing and toasted almonds add crunch.
- 1 1/2 pounds sweet potatoes
- 1 tablespoon olive oil
- 1 cup frozen baby peas, thawed
- 2 scallions, minced
- 1/2 cup pineapple or orange juice
- 1/4 cup almond butter
- Salt and ground black pepper
- 2 tablespoons toasted slivered almonds
Preheat the oven to 400°F. Peel the potatoes and cut them into 1/2-inch dice. Toss with the olive oil and spread on a baking sheet. Roast the potatoes until tender but still firm, about 30 minutes. Allow to cool, then place in a large bowl. Add the peas and scallions, and set aside.
In a small bowl, combine the juice, almond butter, and salt and pepper to taste. Blend well, then pour the dressing over the potato mixture, stirring gently to combine.
Sprinkle with the almonds and serve right away, or cover and refrigerate until ready to serve.
From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.