Roasted Heirloom Sweet Potato Salad With Maple-Mustard Vinaigrette 6.000
Washington Cooks Sep 8, 2010

Consider this side dish insurance for a sweet new year.

If you cultivate your own heirloom sweet potatoes, select White Yam, Porto Rico, Hayman or Korean Purple for the growing season; harvest early and cure them for the holidays.

Servings: 6 - 8
  • For the salad
  • 8 to 10 small (2 1/2 pounds total) sweet potatoes, such as white Hayman sweet potatoes, white/yellow O'Henry sweets, Porto Ricos, Beauregard (orange) or Georgia Jet (reddish), peeled and cut into 3/4-inch pieces
  • 3 to 4 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 6 hard-cooked eggs, peeled and cut into slices (optional; see NOTE)
  • 1 tablespoon chopped parsley (optional)
  • For the vinaigrette
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup (may be flavored with spices or herbs, such as ginger, rosemary or red pepper; in the case of the latter use less and combine with a tablespoon of plain maple syrup)
  • 2 tablespoons apple cider vinegar or balsamic vinegar
  • 1 tablespoon brown or dijon-style mustard
  • 1 or 2 medium cloves garlic (1/2 tablespoon)
  • 1 tablespoon minced onion or finely chopped scallion (white and light-green parts)
  • 1/2 teaspoon kosher salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper, or more to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Spanish smoked paprika


For the salad: Preheat the oven to 400 degrees. Have a large roasting pan at hand.

Combine the sweet potatoes, oil to taste and salt in the pan, tossing to coat evenly. Roast for about 15 minutes, then use a large spoon to turn the potatoes so they cook evenly. Roast for 15 minutes, then stir again; when pricked with the tines of a fork, the slightly caramelized potatoes should yield a little. If not, roast for 10 minutes.

Transfer the potatoes to a large bowl and cover tightly with foil; let them steam and cool for 20 to 30 minutes.

For the vinaigrette: Whisk together the oil, maple syrup, vinegar, mustard, garlic (to taste), onion or scallion, salt, pepper, cumin and paprika in a liquid measuring cup until well emulsified. Taste and adjust seasoning as needed.

Drizzle the potatoes with the maple-mustard vinaigrette and toss to coat evenly. If desired, add the slices of hard-cooked egg and the parsley; toss gently to combine.

NOTE: To hard-cook eggs, place eggs in a large saucepan and add enough cold water to cover them by an inch or two. Place over medium-high heat and bring to a boil, then remove from the heat. Cover and let sit for 10 minutes. Drain and cover with cold water until the eggs are cool enough to peel.

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Recipe Source

From food historian Michael Twitty of Rockville.

Tested by Bonnie S. Benwick.

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