Sweet Potato Salad

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4 large sweet potatoes, well washed

6 tbs olive oil – or other oil

1 TBS ground cumin

Pinch of crushed red chilies (optional)

4 green onions, finely sliced

3 tomatoes, chopped into large pieces

Bunch of fresh basil leaves, torn into large pieces

1 1/3 cups feta cheese, crumbled

¼ cup of mixed seeds


  1. Preheat oven to 400 degrees.
  2. Chop the sweet potatoes into pieces just larger than bite size. Toss with 3 tbs of the oil, salt, pepper, cumin and chilies.
  3. Spread evenly over a baking tray and roast until cooked, about 30 minutes.  Turn the potato pieces half way.  Sweet potatoes are cooked when they are soft on the inside and crispy on the outside.  Let them cool for 10- 15 minutes.
  4. Combine the green onions, basil and tomatoes in a medium size bowl.
  5. Dress with the balsamic vinegar and the remaining oil. Season with salt and pepper.
  6. Place the sweet potatoes into a serving bowl. Top with the tomato mixture and then the cheese and seeds.

Courtesy of the FoodFit Program

Photo credit delish.com