Sweet Potato and Carrot Salad Recipe

Roasted sweet potatoes and tender steamed carrots combine with a tangy dressing in this easy, delicious Sweet Potato and Carrot Salad recipe.

We've reached the point in the year where summer is so close, but not quite here yet.

Mentally, I am fully entrenched in summer. Picnics, beach days, camping, grilling ... these are the things that totally fill my thoughts. I can't wait to fill our days with fun outside, seeing family, getting sand between our toes, rinsing off the salt water at the end of the day. It will be grand.

But we aren't there yet. 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?

And when it does, I will be so ready for it.

In the meantime, I am working on new recipes for salads and the grill for this summer.

This Sweet Potato and Carrot Salad recipe is going to be the hit of summer, combining unexpected veggies into a tender salad that's a step outside the ordinary.

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, hot dogs or whatever you are tossing on the grill.

You can make this one ahead — even a day in advance. Just keep it chilled in the fridge until you are ready to serve it.

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

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Yield: 8 servings

Sweet Potato and Carrot Salad Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Roasted sweet potatoes and tender steamed carrots combine with a tangy dressing in this easy, delicious side dish perfect for making ahead when grilling.

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Ingredients

• 2 lbs sweet potatoes, peeled and cut into 1 inch chunks
• salt and pepper
• ½ lb carrots, peeled and cut into 1 inch chunks
• ¼ cup olive oil
• ¼ cup lime juice
• ¼ cup pineapple juice
• 1 tablespoon honey
• ⅛ teaspoon chipotle pepper powder
• ¼ teaspoon cinnamon

Instructions

1. Preheat oven to 425 degrees Fahrenheit. 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.
2. Cook for 25-30 minutes, flipping once, until soft and lightly browned.
3. Meanwhile, add the carrots to a medium saucepan with 1-inch of water inside. Bring to a boil, covered and steam the carrots until tender. This should take about 12-15 minutes. Drain.
4. Once the potatoes and carrots are done, combine them in a large bowl. Set aside.
5. 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.