Eat veggies

Roasted Sweet Potato Salad with Horseradish Dressing

This salad is served family style on a platter instead of in a bowl, giving it a gourmet feel. The natural sweetness of the sweet potato paired with the zing of horseradish dressing is a lovely flavour contrast.

Prep Time

Servings

3 medium sweet potatoes, cut into 1/2-inch (1.3 cm) rounds

3 Tbsp canola oil (45 mL)

1/2 tsp salt (2 mL)

2 celery stalks, thinly sliced (2)

2 green onions, thinly sliced (2)

1/3 cup dried cranberries (75 mL)

Dressing

1/3 cup mayonnaise (75 mL)

3 Tbsp plain yogurt (45 mL)

1 Tbsp white wine vinegar (15 mL)

1-2 Tbsp prepared horseradish (15 – 30 mL)

1/4 tsp salt (1 mL)

Preheat oven to 375°F (190°C).
To a large bowl, add sweet potato rounds and canola oil. Toss to coat.
Place sweet potatoes in a single layer on one large or two small baking sheets and season with salt.
Transfer to oven and cook for 20-25 minutes, flipping halfway through, until tender. Remove from oven and let cool.
In a small bowl, whisk together mayonnaise, yogurt, vinegar, horseradish, and salt.
Transfer cooled sweet potatoes to a platter and drizzle with half of dressing. Scatter sliced celery and green onions over potatoes and drizzle with more dressing as desired. Top with cranberries and serve.

Ingredients

3 medium sweet potatoes, cut into 1/2-inch (1.3 cm) rounds

3 Tbsp canola oil (45 mL)

1/2 tsp salt (2 mL)

2 celery stalks, thinly sliced (2)

2 green onions, thinly sliced (2)

1/3 cup dried cranberries (75 mL)

Dressing

1/3 cup mayonnaise (75 mL)

3 Tbsp plain yogurt (45 mL)

1 Tbsp white wine vinegar (15 mL)

1-2 Tbsp prepared horseradish (15 – 30 mL)

1/4 tsp salt (1 mL)

Did you know?

Canada exports 90% of its canola production (seed, oil, meal) to over 50 different countries.

Did you know?

21.2 million acres of canola were grown by more than 40,000 Canadian farmers in 2022.

Directions

Preheat oven to 375°F (190°C).
To a large bowl, add sweet potato rounds and canola oil. Toss to coat.
Place sweet potatoes in a single layer on one large or two small baking sheets and season with salt.
Transfer to oven and cook for 20-25 minutes, flipping halfway through, until tender. Remove from oven and let cool.
In a small bowl, whisk together mayonnaise, yogurt, vinegar, horseradish, and salt.
Transfer cooled sweet potatoes to a platter and drizzle with half of dressing. Scatter sliced celery and green onions over potatoes and drizzle with more dressing as desired. Top with cranberries and serve.

Nutritional Analysis

Calories

176

Total Fat

10.3 g

Saturated Fat

1 g

Cholesterol

4 mg

Sodium

370 mg

Carbohydrates

20.4 g

Fiber

2.7 g

Protein

2 g

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