Sweet Potato and Carrot Salad Recipe

| May 25, 2010 | 3 Comments


Mentally, I am fully entrenched in summer. Picnics, beach days, camping, grilling … these are the things that totally fill my thoughts. But in reality, Will has a few more weeks of school. I have to work. It’s only May.

That’s okay. Summer break will be here soon enough, right?

In the meantime, I am working on new recipes for salads and the grill for this summer, like this Sweet Potato and Carrot Salad. The sweet potatoes are roasted, giving them that mouthwatering sweetness. Mixed with tender steamed carrots and a tangy dressing, this salad is perfect alongside grilled beef kabobs, burgers or whatever.

It’s a nice break from the typical potato salad, don’t you think?

Save Print View Sweet Potato and Carrot Salad

Sweet Potato and Carrot Salad
serves 6-8

2 lbs sweet potatoes, peeled and cut into 1 inch chunks
salt and pepper
1/2 lb carrots, peeled and cut into 1 inch chunks
1/4 cup olive oil
1/4 cup lime juice
1/4 cup pineapple juice
1 tbsp honey
1/8 tsp chipotle pepper powder
1/4 tsp cinnamon

Preheat oven to 425 degrees. Spray a baking sheet with cooking oil spray and arrange sweet potatoes on the sheet. Spray lightly with cooking oil spray (yes, again). Sprinkle with salt and pepper.

Cook for 25-30 minutes, flipping once, until soft and lightly browned.

Meanwhile, steam the carrots until tender.

Once the potatoes and carrots are done, combine them in a large bowl. Set aside.

Whisk together the olive oil, lime juice, pineapple juice, honey, chipotle pepper and cinnamon. Pour over the potatoes and carrots and let sit for a few minutes. Then mix well. Transfer to a serving dish and chill until ready to serve.

Category: Budget Eating, Feeding Kids, Healthy Cooking, Healthy Life, Recipes, salad, side dishes

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (3)

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  1. I love these two vegetables together. I bet you could cook the carrots and sweet potatoes together and save a step in cooking. The sauce that is poured over them sounds so good.
    .-= The Teacher Cooks´s last blog ..Pan Seared Scallops with Bacon and Kale =-.

  2. Amanda says:

    Very nice! I be it tastes awesome :)
    .-= Amanda´s last blog ..Peanut Butter Cookies: Soft and Chewy =-.

  3. valen says:

    Oh my gosh, this looks great! I have got to try this!

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