Are you currently up to your ears in sweet potatoes? I am. We’ve gotten them in our last two CSA boxes, and now have multiple football-sized tubers hanging out in our kitchen.
This salad is one of my favorite ways to use sweet potatoes. It’s quick and easy, and only involves a few ingredients. It’s hearty, satisfying, and tastes indulgent (even though it’s pretty darn healthy).
Also, if you’re tasked with making a salad for a Thanksgiving meal, this would be a great option.
Autumn Sweet Potato Salad
Serves 2 as a main dish, 4 as a side
- 2 small or 1 large sweet potatoes, cut into 1″ dice
- 3 slices prosciutto
- 1 bag baby lettuce (I used spring mix)
- 2 handfuls tomatoes, diced
- 2 oz goat cheese, crumbled
- 1 tbsp. red wine vinegar
- 1 tbsp. (+ more for potatoes) olive oil
- s&p
- optional: dried spices (thyme, basil, oregano)
- Preheat oven to 425°.
- Toss sweet potatoes in olive oil, salt and pepper, and dried spices (if using — about 1 tsp. each). Bake for 20 minutes (or until browned and cooked through).
- Bake prosciutto for 8-10 minutes of the baking time. Place in a single layer on a baking sheet, remove when browned and crispy, and let cool. (I add this to the baking sheet when I put the potatoes in, then remove halfway through the baking time).
- Place lettuce, tomato, and goat cheese into a large salad bowl. Once cool, crumble cooked prosciutto on top.
- Add potatoes when done cooking, then toss with 1T red wine vinegar and 1T olive oil + salt and pepper.
Yum yum.
