• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 6
    OK

    Apple, Roasted Sweet Potato and Jalapeño Salad

    Combining apples and sweet potatoes is hardly groundbreaking, and this salad is easy to make, but the textures and flavors of roasted brown sugar sweet potatoes and jalapeños and raw, crunchy, tart apples harmonize with the honey-mustard dressing in a way that will make your taste buds tingle and surprise you!


    Ingredients
    2
    cups
    peeled and diced sweet potatoes
    4
    large jalapeños, halved and seeded
    1
    tablespoon
    packed brown sugar
    1
    teaspoon
    ground cinnamon
    1
    tablespoon
    Olive Oil
    1
    cup
    diced Granny Smith apples
    1/4
    cup
    raisins
    1
    tablespoon
    apple cider vinegar
    1
    teaspoon
    stone ground mustard
    1
    teaspoon
    honey
    3
    tablespoons
    Olive Oil
    *
    kosher salt and freshly ground black pepper
    Directions
    Preheat the oven to 375F. In a large mixing bowl, combine the sweet potatoes, jalapeños, brown sugar, and cinnamon. Add the oil and toss to coat.
    Evenly spread the sweet potatoes and jalapeños on a large baking sheet in a single layer.
    Roast until the sweet potatoes are cooked through, 20 to 30 minutes. Cool completely. Dice the jalapeños.
    Toss the sweet potatoes and jalapeños with the apples and raisins in a large mixing bowl.
    In a medium mixing bowl combine the vinegar, mustard and honey. Slowly whisk in the oil to emulsify. Season with salt and pepper. Drizzle the dressing over the vegetables and toss to coat.
    Serve at room temperature.

    The base number of servings for this recipe is 6
    OK

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