Roasted sweet potato salad

Indulge in the rich flavors of this roasted sweet potato salad, bursting with savory notes and vibrant textures. Perfect for a delicious and satisfying meal.

Ingredients:

• Vegetable spray
• 4 Small sweet potatoes, peeled and cut into 1-inch cubes
• 1 Large yellow onion, peeled and cut into eighths
• 2 tablespoons Olive oil
• 1 teaspoon Kosher salt
• 1 teaspoon Freshly ground black pepper
• 1/4 teaspoon Garlic powder
• 1/4 cup Balsamic vinegar
• 2 teaspoons Maple syrup
• 1 Clove, finely chopped garlic
• 1/2 teaspoon Salt
• 3/4 cup Fine olive oil
• 1 teaspoon Fresh Lemon thyme, finely chopped
• 1 teaspoon Fresh chives, finely chopped
• 1 teaspoon Fresh Sweet marjoram, finely chopped

Instructions:

1. Heat the oven to 190 °C.
2. Line a medium baking sheet with foil, then coat it with vegetable spray.
3. Spread sweet potato cubes and onion on the sheet. Drizzle with olive oil, salt, pepper, and garlic powder. Lightly mix and arrange them in a single layer on the pan.
4. Bake for around 20-23 minutes until cooked but still slightly firm. Stir twice during baking to avoid burning.
5. Take out the potato mixture from the oven and let it cool while making the vinaigrette.
6. Combine all vinaigrette ingredients, except herbs, in a jar with a lid. Shake well until mixed.
7. In a large bowl, put the potatoes and onions. Pour half of the vinaigrette over them, gently mix. Add more vinaigrette as needed until the potatoes are coated. Store any leftover vinaigrette in the jar and keep it refrigerated for up to three days.
8. Sprinkle herbs over the potato salad, gently toss again, and serve right away, or cover and serve at room temperature.

Summary:

• Calories: 2171 kcal
• Fat: 190 g
• Protein: 9 g
• Carbs: 116 g
• Potassium: 1704 mg
• Magnesium: 132 mg