Virginia Tech® home

Roasted Sweet Potato Salad

Sweet Potato Salad
By Tim Davis, executive sous chef at The Inn at Virginia Tech
  • 4 sweet potatoes
  • 1/2 cup mayonnaise
  • 1 tbsp dijon mustard
  • 2 tbsp minced shallot
  • 1 tsp dry tarragon
  • Salt and pepper to taste
Yields roughly two quarts
 
  1. Thoroughly wash sweet potatoes and dice into 1/2 inch pieces, leaving the peel on.
  2. Toss sweet potatoes in oil, salt, and pepper and roast in 350 degree oven until lightly browned and fork tender.
  3. Meanwhile, mix remaining ingredients in mixing bowl.
  4. While sweet potatoes are still warm, fold into the dressing, using your spoon to lightly smash them.
  5. Chill and serve garnished with scallions.