Robin Robertson's Roasted Sweet Potato Salad, vegan and gluten-free

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.

Course Salad
Cuisine American
Yields 4 servings
Author Robin Robertson


  • 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


  1. 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.
  2. 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.
  3. Sprinkle with the almonds and serve right away, or cover and refrigerate until ready to serve.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.