Roasted Sweet Potato Salad with Peanut Butter Dressing

Roasted Sweet Potato Salad with Peanut Butter Dressing

Sweet potatoes are a great way to upgrade potato salad, both flavor-wise and to give it a nutritional boost. Whether you’re making traditional potato salad or giving this version a try, roasting the potatoes first caramelizes them slightly, intensifying their flavor without allowing any nutrients to be lost to cooking water. The addition of kale further increases fiber, vitamins and minerals, and a peanut dressing ties it all together. The addition of Parmesan cheese is optional, but interesting, adding a new slightly salty dimension to the dish. 

This dish will make a terrific side to any Thanksgiving menu!

  • Yield:4-6 servings
  • Prep Time:15 minutes
  • Cook Time:20 minutes
  • Total Time:35 minutes

Ingredients

2 pounds dark-fleshed sweet potatoes, peeled and cut into big bite-sized pieces 

Canola or olive oil  

1/4 cup freshly grated Parmesan cheese (optional) 

1/4 cup Peanut Butter & Co. Smooth Operator or Old Fashioned Smooth 

2 tbsp water 

1-2 tbsp lime or lemon juice or rice vinegar 

2 garlic cloves, peeled  

1/4 tsp salt 

1 small bunch kale (4-5 leaves), stems and center ribs discarded and leaves very thinly sliced crosswise 

Directions

  1. Preheat oven to 450°F. Spread the potatoes out on a single layer on a rimmed baking sheet and drizzle with oil. Use your hands to toss the potatoes around and coat them with oil, then spread them back out. Sprinkle with salt and pepper and roast for 20 minutes, stirring once or twice, until soft and turning golden on the edges. If you like, sprinkle with freshly grated Parmesan during the last few minutes of cooking time.

  2. Put the sliced kale into a large bowl. Remove the potatoes from the oven and gently scrape them, along with any oil that has accumulated on the bottom of the pan, over the kale and stir gently (the potatoes will be soft once cooked) to combine. The heat of the potatoes will wilt the kale slightly. Set the mixture aside.

  3. Meanwhile, purée the peanut butter, water, lemon juice, garlic and salt in a food processor or blender until smooth. Add a bit of water if it seems too thick.

  4. Drizzle the dressing over the potatoes and kale and gently toss to coat. Serve warm.

Tags: Dinner Lunch Mighty Maple Peanut Butter & Co. side Sweet Potatoes Uncategorized Vegetables Vegetarian