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–+ servings
Servings: 8

Loaded Sweet Potato Salad

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Ingredients 

  • 2 lbs sweet potatoes
  • 1-½ cups frozen peas
  • 1 red bell pepper, finely diced
  • 2 ribs celery, finely diced
  • ½ cup dill pickle, finely diced
  • 1 small red onion, finely diced
  • 4 green onions, finely diced
  • 1 small bunch parsley, finely chopped

For the dressing:

  • 1/2 cups homemade mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1 Tbsp yellow mustard
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp raw honey
  • 1 clove fresh garlic, minced or grated
  • sea salt and ground pepper, to taste, about 1/4 teaspoon each

Instructions 

  • Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.
  • Chop your sweet potatoes into ½ - inch cubes and arrange in a single layer on your prepared baking sheet.
  • Roast for about 20 minutes, or until tender then allow to cool for about 10 minutes.
  • In a medium bowl add the frozen peas and pour hot water them. Let your peas sit until the potatoes are finished roasting then rinse your peas using a colander and allow to fully drain.
  • Meanwhile, in another medium bowl add all of your dressing ingredients and whisk really well to combine. Refrigerate your dressing until ready to use.
  • Prepare all the remaining veggies and herbs for the salad.
  • In a large serving bowl add your roasted sweet potatoes, all the chopped veggies and herbs, then pour in the dressing.
  • Toss well to combine, taste and adjust the seasoning if needed.
  • Enjoy!
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