Ah, it’s finally fall, which means I get to eat some of my favorite falls foods more because they are everywhere! Sweet potatoes are a favorite of mine all year round because they are so yummy and so healthy, but this time of year they are EXTRA good.
I came up with a sweet potato salad recipe that is pretty damn amazing….
I think it’s the best, everyone who tries it thinks it’s the best…so therefor I named it “the best”.
It is also super healthy-not your average potato salad. It has SO much flavor and it is super clean, paleo and low fat.
Most potato salads are packed with butter, oil and mayo, which adds SO many unwanted calories. Mine has just a little bit of healthy olive oil to add healthy Omega-3’s and a homemade dressing that is zesty, a little bit sweet and packed with flavor.
I make this dish a lot- its the perfect side dish any night of the week and it holds up well the next day (and the next day) for those of you who like leftovers!
I also bring this dish to parties often and make it for dinner parties- its easy and it travels well…and you serve it cold, so you can make it ahead of time.
The Best Zesty Sweet Potato Salad
3 medium sweet potatoes (or 2 large) cut into 1/2 inch cubes
1 sweet onion, roughly chopped
2 tablespoons olive oil, divided
1/4 cup fresh dill, chopped well
2 tablespoons fresh lime juice
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard (I use a mild one so its not too hot)
1 tablespoon honey OR agave to make it vegan
plenty of sea salt and fresh black pepper
Heat your oven to 375 degrees. Line a rimmed baking sheet with tin foil and spray with cooking spray. In a large bowl, combine the potato, onion, 1 tablespoon of olive oil, sea salt and pepper- toss to coat well. Transfer this mixture to the baking sheet and spread out evenly in one layer (sometimes I need two pans, depending on how large the potatoes that I use are). Make sure to salt the potatoes well- salt helps them cook better and become crispy on the outside.
Bake in the oven for 20 minutes, then toss around and put them back in for another 15-25 minutes. Everyones oven is different, so eyeball it. They should be fully cooked and crisp, but not burned. Nicely browned on the edges is what you are looking for!
While the potatoes cook, prepare the dressing by whisking together the 1 tablespoon of olive oil, balsamic vinegar, mustard, honey, lime, and salt and pepper (to taste) in another bowl. Leave the dill for the end.
Remove potatoes from the oven and let cool for about 15 minutes or longer. Once cool, transfer to a large bowl (I use the same one that I started with) and drizzle on the dressing. Toss well to coat and then sprinkle in the dill, tossing some more so everything is nice and combined! If it turns out a little dry, add in a bit more olive oil- this usually does the trick! Enjoy!