Sweet Potato Salad

🛒 Ingredients

• Sweet Potatoes 800 g · 896 kcal
• Red Onion 50 g · 20 kcal
• Celery Stalks 50 g · 8 kcal
• Olive Oil 30 g · 270 kcal
• Apple Cider Vinegar 20 g · 4 kcal
• Dijon Mustard 10 g · 7 kcal
• Maple Syrup 5 g · 13 kcal
• Fresh Parsley 10 g · 4 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Peel and dice sweet potatoes into 1-inch cubes. Toss them with a drizzle of olive oil, salt, and pepper on a baking sheet.
2. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through. Let them cool slightly.
3. While sweet potatoes roast, finely dice the red onion and celery. Roughly chop the fresh parsley.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and maple syrup to create the dressing. Season with salt and pepper to taste.
5. In a large bowl, combine the cooled roasted sweet potatoes, diced red onion, celery, and chopped parsley. Pour the dressing over the ingredients.
6. Toss gently to combine all ingredients evenly. For best flavor, cover and refrigerate for at least 30 minutes before serving.