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Roasted Sweet Potato and Onion Salad

Total Time

Prep: 20 min. Bake: 35 min.


6 servings

My family’s love of potato salad and sweet potatoes led to this combination recipe that I serve on holidays. The maple syrup in the vinaigrette lends a pleasant hint of sweetness. —Susan Jordan, Denver, Colorado
Roasted Sweet Potato and Onion Salad Recipe photo by Taste of Home


  • 4 small sweet potatoes, peeled and cut into 1-inch cubes
  • 1 large onion, cut into eight wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon maple syrup
  • 1 garlic clove, minced
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon minced chives
  • 1/2 teaspoon minced fresh marjoram
  • 1/4 teaspoon salt


  1. In a large bowl, toss the sweet potatoes, onion, oil, salt, pepper and garlic powder. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until potatoes are tender.
  2. In a small bowl, whisk the vinaigrette ingredients. Drizzle over potato mixture; toss to coat. Serve immediately.

Nutrition Facts

3/4 cup: 242 calories, 17g fat (2g saturated fat), 0 cholesterol, 306mg sodium, 23g carbohydrate (10g sugars, 3g fiber), 2g protein.

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