Best 3 Sweet Potato Vinaigrette Recipes

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**Sweet Potato Vinaigrette: A Flavorful and Nutritious Dressing for Salads, Vegetables, and More**

Sweet potato vinaigrette is a tangy, creamy, and versatile dressing that's perfect for adding flavor and nutrition to your favorite dishes. Made with roasted sweet potatoes, olive oil, vinegar, and a blend of herbs and spices, this dressing is packed with flavor and nutrients. It's also easy to make and can be used in a variety of ways. Whether you're looking to dress up a simple salad, add flavor to roasted vegetables, or create a marinade for chicken or fish, sweet potato vinaigrette is a great choice. With its sweet, tangy, and savory flavor profile, this dressing is sure to become a favorite in your kitchen.

**Recipes included in the article:**

* Classic Sweet Potato Vinaigrette: A simple and delicious vinaigrette made with roasted sweet potatoes, olive oil, vinegar, and a blend of herbs and spices.
* Creamy Sweet Potato Vinaigrette: A creamy and flavorful vinaigrette made with roasted sweet potatoes, mayonnaise, olive oil, vinegar, and a blend of herbs and spices.
* Spicy Sweet Potato Vinaigrette: A spicy and flavorful vinaigrette made with roasted sweet potatoes, olive oil, vinegar, chili peppers, and a blend of herbs and spices.
* Roasted Sweet Potato Salad with Sweet Potato Vinaigrette: A colorful and flavorful salad made with roasted sweet potatoes, mixed greens, feta cheese, and sweet potato vinaigrette.
* Grilled Chicken with Sweet Potato Vinaigrette: A flavorful and healthy grilled chicken dish served with roasted sweet potato vinaigrette.

Here are our top 3 tried and tested recipes!

ROASTED SWEET POTATO AND BEET NOODLE SALAD WITH GOAT CHEESE MEDALLIONS AND PISTACHIO VINAIGRETTE



Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette image

The warm goat cheese medallions take this salad to a whole new level. I like to serve this as a main dish salad with a nice crusty baguette on the side.

Provided by Kim's Cooking Now

Categories     Salad     Vegetable Salad Recipes

Time 1h20m

Yield 2

Number Of Ingredients 18

2 tablespoons dried bread crumbs
1 tablespoon all-purpose flour
1 egg, beaten
2 ounces garlic and herb goat cheese
½ tablespoon chopped shelled pistachios
1 beet, peeled
1 sweet potato, peeled
2 mini sweet peppers
1 tablespoon extra-virgin olive oil
4 ounces fresh spinach
¼ cup extra-virgin olive oil
1 small shallot, minced
2 tablespoons shelled pistachios
2 tablespoons flat-leaf parsley
2 tablespoons white wine vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
salt and ground black pepper to taste

Steps:

  • Place bread crumbs and flour onto 2 separate plates. Place beaten egg in a small bowl. Divide goat cheese in 1/2 and roll into two balls. Flatten the balls to 1/2-inch thickness.
  • Coat both cheese medallions with flour; dip into beaten egg. Coat evenly with bread crumbs. Spoon chopped pistachios on top of each, gently pressing into cheese. Place in a baking dish, cover, and refrigerate at least 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Cut beet and sweet potato into spirals using a spiralizer. Remove stem, seeds, and ribs from peppers; cut into rings. Spread out vegetables on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Remove cheese medallions from the refrigerator and make space for them on the baking sheet.
  • Bake in the preheated oven until vegetables have softened and cheese medallions have slightly browned, about 10 minutes. Let cool for 5 minutes on the baking sheet.
  • While cheese and vegetables are cooling, combine 1/4 cup olive oil, shallot, shelled pistachios, flat-leaf parsley, vinegar, honey, and Dijon mustard in a food processor. Puree on high until the mixture is completely liquefied, 1 to 2 minutes. Season vinaigrette with salt and pepper to taste.
  • Divide spinach between 2 plates. Top with beet and sweet potato spirals, sweet pepper rings, and a cheese medallion. Drizzle vinaigrette on top and serve immediately.

Nutrition Facts : Calories 731.3 calories, Carbohydrate 52.8 g, Cholesterol 115.4 mg, Fat 51.1 g, Fiber 8.6 g, Protein 17.9 g, SaturatedFat 12.2 g, Sodium 540.6 mg, Sugar 14.5 g

SWEET POTATO VINAIGRETTE



Sweet Potato Vinaigrette image

Provided by Food Network Kitchen

Number Of Ingredients 7

2 tablespoons white wine vinegar
1 teaspoon honey
1 tablespoon dijon mustard
1/3 cup olive oil
Salt and pepper
2 roasted sweet potatoes, peeled and 1/2 slices
2 sliced scallions

Steps:

  • In a large bowl, whisk together vinegar, honey and mustard. Whisk in olive oil in a stream and season to taste. Gently toss sweet potato slices and scallions with vinaigrette.

ROASTED SWEET-POTATO SPEARS WITH BACON VINAIGRETTE



Roasted Sweet-Potato Spears with Bacon Vinaigrette image

Categories     Onion     Side     Roast     Thanksgiving     Vinegar     Bacon     Sweet Potato/Yam     Fall     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 servings

Number Of Ingredients 8

4 pounds medium sweet potatoes (about 7)
1/2 pound sliced bacon, cut crosswise into 1/2-inch-wide strips
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
3 scallions, thinly sliced, reserving sliced greens separately
2 tablespoons Sherry vinegar
1 tablespoon water

Steps:

  • Put oven rack in upper third of oven and preheat oven to 450°F.
  • Peel sweet potatoes, then cut each lengthwise into 6 spears. Cut spears in half crosswise if desired, then arrange in 1 layer in a large (17- by 12-inch) shallow baking pan.
  • Cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until browned and crisp, 10 to 15 minutes. Transfer with a slotted spoon to paper towels to drain, then pour bacon fat through a fine-mesh sieve onto potato spears and toss with 2 spatulas to coat. Sprinkle spears with 1/2 teaspoon salt and 1/4 teaspoon pepper and roast (uncovered), turning every 15 to 20 minutes, until potatoes are tender and edges are browned, 45 minutes to 1 hour. Transfer to a serving dish.
  • Return bacon to cleaned skillet, then add oil and heat over moderate heat until hot but not smoking. Stir in white part of scallions and remove from heat. Stir in vinegar, water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and pour over potato spears. Sprinkle potatoes with scallion greens and serve warm.

Tips:

  • Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes that are about the same size. This will ensure that they cook evenly.
  • Roast the sweet potatoes until they are tender: The roasting process brings out the natural sweetness of the potatoes and makes them creamy on the inside.
  • Make the vinaigrette while the potatoes are roasting: This will give the flavors time to meld together.
  • Use a variety of greens in the salad: This will add color, texture, and flavor to the dish.
  • Top the salad with crumbled goat cheese or feta before serving: This will add a creamy, tangy flavor to the salad.

Conclusion:

This sweet potato salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new salad recipe, give this one a try!

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