A sweet potato salad, made with roasted sweet potatoes and marinated in an olive oil, apple cider and honey vinaigrette dressing.
Roasted Sweet Potato Salad
So, I ran across this book called The Sweet Magnolias Cookbook written by New York Times bestselling author Sherryl Woods, from one of those suggested previews on Amazon... which, of course, sent me down a huge rabbit hole.
I soon found out that it was a cookbook based on a book series, of which a Netflix original video series was also created, so of course, you know what was next, right?
One of my summer rituals, now that I'm "retired," well, at least from the corporate world I once embraced and commuted to every, single, day of my life, is to pick up a couple of books outside of the usual non-fiction I find myself mostly reading.
I admit, being retired and then starting a busy food blog pretty much takes you out of retirement, because frankly, it's quite a lot of work! So... sometimes I get through those novels before the end of summer, sometimes they get set aside and finished, or even restarted much later.
I soon found out that it was a cookbook based on a book series, of which a Netflix original video series was also created, so of course, you know what was next, right?
One of my summer rituals, now that I'm "retired," well, at least from the corporate world I once embraced and commuted to every, single, day of my life, is to pick up a couple of books outside of the usual non-fiction I find myself mostly reading.
I admit, being retired and then starting a busy food blog pretty much takes you out of retirement, because frankly, it's quite a lot of work! So... sometimes I get through those novels before the end of summer, sometimes they get set aside and finished, or even restarted much later.
Though I had already bought my two summer reads - this year, Where the Crawdad's Sing by Delia Owens (yes, I know I'm late to the party on that one) and The Sweet Taste of Muscadines by Pamela Terry - I was certainly intrigued by this author as well, and especially by her series of Sweet Magnolias, so if I finish these two books, I'm leaning toward starting her books. All eleven of them!
Because I own a Kindle, but I still enjoy holding a book in my hands, the question is... Kindle or paperbacks?
Of course, I had to go and watch Season 1 of the Sweet Magnolias series, which turns out to be one of the biggest new releases on Netflix in 2020, and I now anxiously await Season 2! Go check it out if you haven't already.
Because I own a Kindle, but I still enjoy holding a book in my hands, the question is... Kindle or paperbacks?
Of course, I had to go and watch Season 1 of the Sweet Magnolias series, which turns out to be one of the biggest new releases on Netflix in 2020, and I now anxiously await Season 2! Go check it out if you haven't already.
I am also simultaneously reading Diana Gabaldon's Outlander series, after going down that rabbit hole of first watching the series, then buying the books - all of the books - but those books are massive in size and tiny in print, so hopefully I will live long enough to read them all!
Did you pick up any summer reads?
Did you pick up any summer reads?
This sweet potato salad is one of the recipes included in the cookbook as what she calls a tailgate salad, because it's vinegar based instead of mayo based, and she says it's always a hit. I thought that it'd just be a little something different to try and I thought it was excellent.
If you enjoy sweet potatoes, and especially if you enjoy them roasted, you will enjoy this marinated salad for a change of pace.
As always, the full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
It's very simple to make also. Preheat oven to 450 degrees F. Peel and cube raw sweet potatoes. Line a jelly roll pan with foil for easier clean up. Toss together potato cubes with 4 tablespoons of the olive oil. Sprinkle with salt and spread out in the foil lined pan. Roast 20-25 minutes or until fork tender, stirring once halfway through. Cool to room temperature.
Whisk together remaining olive oil with the rest of the ingredients, add to cooled potatoes and toss. Taste and adjust salt and pepper. Cover and refrigerate up to 4 days. Allow to come to room temperature before serving.
If you enjoy sweet potatoes, and especially if you enjoy them roasted, you will enjoy this marinated salad for a change of pace.
As always, the full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
It's very simple to make also. Preheat oven to 450 degrees F. Peel and cube raw sweet potatoes. Line a jelly roll pan with foil for easier clean up. Toss together potato cubes with 4 tablespoons of the olive oil. Sprinkle with salt and spread out in the foil lined pan. Roast 20-25 minutes or until fork tender, stirring once halfway through. Cool to room temperature.
Whisk together remaining olive oil with the rest of the ingredients, add to cooled potatoes and toss. Taste and adjust salt and pepper. Cover and refrigerate up to 4 days. Allow to come to room temperature before serving.
Roasted Sweet Potato Salad
Yield: About 6 to 8 Servings
Prep time: 15 MinCook time: 25 MinInactive time: 8 HourTotal time: 8 H & 40 M
A sweet potato salad, made with roasted sweet potatoes and marinated in an olive oil, apple cider and honey vinaigrette dressing.
Ingredients
- 3-1/2 pounds sweet potatoes, peeled and cubed (for about 8 cups)
- 1/2 cup extra virgin olive oil, divided
- 1/2 tablespoon kosher salt
- 1/2 cup local honey
- 1/2 cup apple cider vinegar
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 450 degrees F. Line a jelly roll pan with foil for easier clean up.
- Toss together sweet potato cubes with 4 tablespoons of the olive oil. Sprinkle with salt and spread out in the foil lined pan. Roast 20-25 minutes or until fork tender, stirring once halfway through. Cool to room temperature.
- Whisk together remaining olive oil with the rest of the ingredients, add to cooled potatoes and toss. Taste and adjust salt and pepper.
- Cover and refrigerate up to 4 days. Allow to come to room temperature before serving.
Notes:
Initially it may seem like a little too much dressing but the potatoes will continue to absorb the dressing as they marinate.
Variation: To add a bit of heat, add 1/2 teaspoon each paprika and chili powder, onion powder and Creole/Cajun seasoning, or cayenne to the dressing.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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