Preparation Info

Roasted Sweet Potato Salad


  • 3 large sweet potatoes
  • ½ of a large red onion, sliced thin
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup Country French Dressing
  • 2 Tablespoons Red Wine Vinegar
  • ½ cup fresh parsley, chopped


  1. Preheat oven to 425°F.
  2. Peel and cut sweet potatoes into 1” cubes.  Toss sweet potatoes and red onion with olive oil, salt and pepper and place on a parchment lined baking sheet.  Use 2 baking sheets if necessary to avoid overcrowding.
  3. Bake sweet potatoes for 35-40 minutes, tossing every 15 minutes to allow all sides to brown evenly.  Remove and allow to cool.
  4. In a large bowl, whisk together the Country French Dressing and red wine vinegar.  When potatoes have cooled, toss in the dressing to coat.  Top with fresh parsley and serve at room temperature.