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Sweet Potato Salad

Meal: 303 Protein: 4 g Carbs: 49 g Fat: 12 g

This salad is an amazing combination creamy sweet potatoes, sweet blueberries, and a bright dressing of lime juice, honey, and fresh mint. We dress the potatoes as soon as they come out of the oven and are still hot. This helps them absorb so much more flavor and moisture. So no mayo, sour cream, or yoghurt is needed, keeping the excess calories extra light. And the punch of flavor from the mint infused Honey-Lime dressing is in a word...incredible.

Sweet Potato Salad

Sweet Potato Salad

Serving size 1/4 303 Protein: 4 g Carbs: 49 g Fat: 12 g

Ingredients

  • 2 T Olive Oil
  • 4 C Sweet Potato cubed
  • Sea Salt & Pepper
  • 2 T Honey
  • 2 T Lime Juice
  • 1 T Fresh Mint Leaves diced
  • 4 C Iceberg, Romaine, or Leafy Lettuce chopped
  • 1/4 C Walnuts diced

Directions

  1. PreHeat Oven to 425F. Use Convection Setting, if available. Parchment line baking sheet. Set Aside.
  2. Toss Sweet Potatoes with Oil, Salt & Pepper. Spread out on baking sheet. Roast for 30-60 minutes. Time depends upon size of cubes and preferred "doneness". I like mine with a bit of black on the edges, so I left it in for closer to the hour mark.
  3. In a small bowl, add honey and microwave 10-15 seconds, until slightly warm and liquidy. This will make stirring it easier. Immediately add Lime Juice and Mint. Stir to combine, then set aside.
  4. When Sweet Potatoes are done, remove from oven, and immediately toss with Honey Lime dressing. Combine blueberries, then set aside.
  5. Add lettuce to each salad bowl. Top with Sweet Potato mixture and walnuts. Serve Sweet Potato Mixture Hot or Cold - it is equally good!
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