Roasted Sweet Potato Salad

September 25, 2012
During one of the last weekends in college, a certain friend ran into a certain boy she had been crushing on for the entire four years of college (cue the whispering and snickering from our entire group of friends who are all discreetly watching what was about to happen).
As friends, you always want the same thing for your friends’ love life that they want, so we all waited with anticipation.
We waited, and waited, and waited!
When grilled for details about what exactly transpired, she replied, “Oh, sweetie.” Then she let out a telling chuckle and we all went to pieces with laughter. I am sure most of you can relate this story to somebody you know, heck maybe even yourself, and are able to fill in the blanks.
Certain words like sweet or sweetie always bring back that specific memory and make me smile.
You will wait, and wait, and wait with anticipation for these potatoes to roast. In the end it will be worth all the wait.
When you see these beautifully caramelized sweet potatoes come out of the oven, you will be saying to yourself, “Oh sweetie!”

Roasted Sweet Potato Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 - 4
Author Sarcastic Cooking


  • For the Salad:
  • 3 Medium/Large Sweet Potatoes peeled and cubed
  • 3 Tablespoons Olive Oil
  • Pinch of Salt and Pepper
  • 1 Cup Chopped Radicchio or Red Cabbage
  • 1 Green Onion chopped
  • Pinch of Sesame Seeds
  • For the Dressing:
  • 1 Tablespoon Red Wine Vinegar
  • 2 Tablespoons Olive Oil
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 1 Teaspoon Honey
  • 1 Clove Garlic grated
  • 1 Tablespoon Chopped Fresh Parsley
  • 1 Teaspoon Chopped Fresh Cilantro
  • ½ Teaspoon Chopped Fresh Mint


  1. Preheat the oven to 375 degrees F. Line a baking sheet with foil or parchment paper.
  2. Toss the cubed sweet potatoes with the olive oil, salt, and pepper and then arrange in one single layer on the lined baking sheet. Roast in the oven for thirty minutes, until potatoes are golden around the edges. Check the potatoes at fifteen minutes and use a spatula to move the potatoes around so they roast evenly.
  3. While the sweet potatoes roast, chop the rest of the salad ingredients and prepare the salad dressing.
  4. In a small mixing bowl, whisk together the red wine vinegar, olive oil, salt, pepper, honey, grated garlic, parsley, cilantro, and mint. Place off to the side.
  5. When the sweet potatoes are roasted, remove them from the oven. Use a spatula to move the potatoes to a paper towel or dish towel to drain slightly.
  6. Add potatoes along with chopped radicchio/red cabbage, and green onions to a medium bowl. Toss the salad together with the prepared salad dressing. Sprinkle some sesame seeds on top and serve.
Sigh, college.

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  • Colleen B
    October 19, 2012 at 3:07 pm

    I made this last night and brought it for lunch today. It’s delicious! I LOVE sweet potatoes 🙂 The only change I made was using a bag of already chopped broccoli slaw from my grocery store (I don’t use cabbage enough to buy a whole head of it!) All the flavors are great together, thanks for sharing!

  • Kim Bee
    October 2, 2012 at 12:10 am

    This is stunning. I cannot get over how pretty this dish is.

  • Amanda
    September 26, 2012 at 6:11 pm

    I can’t get enough sweet potato recipes – it’s almost my favourite vegetable. I’ll be adding this dish to my summer repertoire and, given that it’s going to be really warm today for the first time in months, it might find it’s way onto my table tonight.

  • Anita at Hungry Couple
    September 26, 2012 at 2:55 pm

    Wow, I also posted a sweet potato salad recipe today but mine wasn’t roasted. I think my next one will be, though. 🙂

  • chicago foodie girl
    September 25, 2012 at 7:54 pm

    Ooooh, this sounds fantastic — it’s definitely going on my to-make list!!

  • cathy @ Noble Pig
    September 25, 2012 at 12:40 pm

    I want this tonight…for dinner!! It’s so yummy sounding…I love roasted sweet potatoes!

  • Stephie @ Eat Your Heart Out
    September 25, 2012 at 10:38 am

    Om nom nom. You knew I’d love this (story and recipe!).

  • Kristen @ The Balanced Bowl
    September 25, 2012 at 9:14 am

    Looks really delicious! Love the colors of this salad. Really festive. 🙂 Definitely have to give this a try.