Loaded Sweet Potato Salad 
This Salad is SO GOOD one (or two or three) days later cold straight out of the fridge.
Packed with all the goodies (and loads of nutrients!) A Super Tasty way to get your serving of sweet potatoes in!
Sweet Potatoes and Yams are something we eat A LOT of at our house!
It’s funny because about 10 years ago I didn’t care for them AT ALL.
Throughout my 30’s I began passionately learning about health & nutrition while working with a phenomenal fitness trainer. Sweet potatoes were becoming THE complex carbohydrate of choice! They were *always* on my meal plans – so that’s when I got creative and started roasting them, eating them frequently, and actually TRULY ENJOYING them.
Not a week goes by these days that I don’t buy and cook sweet potatoes or yams… they have become an absolute staple in our home.
This recipe is awesome if you’re trying to include sweet potatoes more often, but just need a tasty recipe – along with a little friendly nudge to try something different!
Complex Carbohydrates from the Sweet Potatoes are my favorite carbohydrates to eat because they leave me feeling really good and full of energy rather than the opposite feelings of bloat and tiredness many simple carbs seem to deliver.
Which do you like better, regular white potatoes or sweet potatoes!?
While both offer nutritional benefits, sweet potatoes are considered a “superfood” because of all the vitamins and minerals they contain.
Just as an example, 1 sweet potato contains almost 400% of your daily vitamin A requirements! They also contain vitamins B, C, and D as well as a wide range of minerals.
They can help boost your immune system, protect your vision and reproductive health, and even help lower your risk of cancer.
Plus, they appear to help improve blood sugar control and cholesterol levels … and might even help keep fat cells from growing. 
They are super easy to cook – just pierce a sweet potato a few times with a fork and pop it into the microwave oven for 5-6 minutes, and voila!
They are also delicious mashed or roasted in the oven for this salad. Use them in soups, stews, chilis, or in any way you would use other potatoes.
REFERENCE:
This Salad is excellent for meal prep because it stays good in the fridge for a few days.
Here’s our Homemade Mayonnaise Recipe
8 servings
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!
Rachel
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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