Julie Van Rosendaal

Roasted Sweet Potato Salad with Peanut Butter Dressing

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Sweet potatoes are a great way to upgrade potato salad, both flavor-wise and to give it a nutritional boost. Whether you’re making traditional potato salad or giving this version a try, roasting the potatoes first caramelizes them slightly, intensifying their flavor without allowing any nutrients to be lost to cooking water. The addition of kale further increases fiber, vitamins and minerals, and a peanut dressing ties it all together. The addition of Parmesan cheese is optional, but interesting, adding a new slightly salty dimension to the dish.

This dish will make a terrific side to any Thanksgiving menu!

Prep time: 15 minutes
Cook Time: 20 minutes
Total time: 35 minutes
Yield: 4-6 servings

Roasted Sweet Potato Salad with Peanut Butter Dressing


Roasted Sweet Potato Salad with Peanut Butter Dressing Ingredients - Peanut Butter & Co. Smooth Operator Peanut Butter

Roasted Sweet Potato Salad with Peanut Butter Dressing - sweet potatoes

Roasted Sweet Potato Salad with Peanut Butter Dressing - kale

2 pounds dark-fleshed sweet potatoes, peeled and cut into big bite-sized pieces
Canola or olive oil
1/4 cup freshly grated Parmesan cheese (optional)
1/4 cup Smooth Operator or Old Fashioned Smooth peanut butter
2 tablespoons water
1-2 tablespoons lime or lemon juice or rice vinegar
2 garlic cloves, peeled
1/4 teaspoon salt
1 small bunch kale (4-5 leaves), stems and center ribs discarded and leaves very thinly sliced crosswise


1. Preheat oven to 450°F. Spread the potatoes out on a single layer on a rimmed baking sheet and drizzle with oil. Use your hands to toss the potatoes around and coat them with oil, then spread them back out. Sprinkle with salt and pepper and roast for 20 minutes, stirring once or twice, until soft and turning golden on the edges. If you like, sprinkle with freshly grated Parmesan during the last few minutes of cooking time.

Roasted Sweet Potato Salad with Peanut Butter Dressing - Sprinkle with salt and pepper and roast for 20 minutes

2. Put the sliced kale into a large bowl. Remove the potatoes from the oven and gently scrape them, along with any oil that has accumulated on the bottom of the pan, over the kale and stir gently (the potatoes will be soft once cooked) to combine. The heat of the potatoes will wilt the kale slightly. Set the mixture aside.

Roasted Sweet Potato Salad with Peanut Butter Dressing - stir gently (the potatoes will be soft once cooked) to combine

3. Meanwhile, purée the peanut butter, water, lemon juice, garlic and salt in a food processor or blender until smooth. Add a bit of water if it seems too thick.

4. Drizzle the dressing over the potatoes and kale and gently toss to coat. Serve warm.

How else can you incorporate peanut butter into your Thanksgiving meal this year? Leave a comment below and on Monday, November 21, 2011 we’ll choose a random commenter to win a jar of Smooth Operator or Old Fashioned Smooth, the peanut butter choices used in this recipe! US residents only.

Roasted Sweet Potato Salad with Peanut Butter Dressing, 6.7 out of 10 based on 3 ratings

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15 Responses to Roasted Sweet Potato Salad with Peanut Butter Dressing

  1. Shannon Mooney says:

    This looks so yummy! For our Thanksgiving dinner, I would like to incorporate the old fashioned smooth into a peanut butter pie for a yummy desert! 🙂

  2. Christopher Sorel says:

    The peanut butter in celery with raisins is always a great appetizer in our house. I also take some of the mighty maple and incorporate it with sweet potato rolls.

  3. Arabella Boswell says:

    I would make a peanut butter whipped cream to put on a sweet potato pie and a chocolate peanut butter whipped cream on pecan pie…. YUM!

  4. Lori C. says:

    We have lots of sweet potatoes. This recipe is new & clever. I’m in charge of pies so I’m thinking that it might be nice to add peanut butter to either the pecan or chocolate pies. I seem to recall a great peanut butter pie recipe that everyone would love, so perhaps Dark Chocolate Dreams is on my Thanksgiving shopping list.

  5. Natalie J Vandenberghe says:

    This recipe sounds delicious! I’m not real clever or creative in the kitchen–I usually just follow recipes. The first thing that came to my mind as a way to incorporate peanut butter into our holiday meal was dessert (of course!) Peanut Butter pie or a PB whip on top of (almost any other flavor of cream or custard) pie. My mouth is watering already!

  6. Jen C. says:

    So clever! Sweet potatoes and kale are 2 of my faves so this is fabulous!

    You have inspired me to branch out a little this year and not just think of peanut butter for dessert. As an aspiring vegetarian (minus my sausage lasagna pizza addiction), I’m always looking for ways to spice up grains & veggies . . . I’m thinking a spicy peanut sauce for dipping polenta “fries” in as an app or incorporating some pb in the rice stuffing of my acorn squash to keep it super moist.

  7. Adam says:

    A few days ago I blended some mighty maple into a reduced mixture of roasted pumpkin puree, half and half, and milk. Garnished with roasted pumpkin seeds and cinnamon sugar wheat thins for a great soup.

  8. Gaby says:

    This recipe looks amazing! I’d be very inclined to make this minus the parmesan (vegan) Or a chocolate PB pie for dessert. I also love making a lentil peanut stew with coconut milk 🙂

  9. Jillian says:

    Peanut butter sauce (smoked cayenne pepper, garlic, ginger root, peanut butter, onion and chicken broth, salt and pepper) for a guinea hen – it’s a delicious variation on an Ethiopian recipe (which uses chicken). Mmm! I’ve also been considering using the chocolate peanut butter in a molé…

  10. Florence Krulik says:

    You can add walnuts to the recipe for an added crunch. For a little different taste you could also add minced fresh ginger. It will brighten the flavors.

  11. Troy says:

    Chocolate Pecan Pie could become Chocolate Peanut Butter Pecan Pie.

  12. Candace says:

    I’ll be baking chocolate peanut butter scones using Dark Chocolate Dreams peanut butter! I’ll be adding some nuts for extra protein and crunch 🙂

  13. Kari says:

    I’ll be using the Cinnamon Raisin Swirl in a new pumpkin recipe I tried this past weekend! It’s good to go so I’ll be making more for festivities! 😀
    Thanks–your PB is delicious and I LOVE this sweet potato recipe!!

  14. Jill Hutchins says:

    Love celery with peanut butter in it…This recipe looks like one to try this year too. I need to figure out a way to work the dark chocolate dreams into a desssert!!!!!

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Roasted Sweet Potato Salad with Peanut Butter Dressing