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Creamy Dairy-free Sweet Potato Salad Recipe

Kimberly Snyder
5 from 2 votes
Print Recipe
Servings 2 larger servings

Ingredients
  

  • 2 large sweet potatoes cubed
  • 2 tablespoons coconut oil
  • 3 green onions
  • 1 red bell pepper
  • 1 yellow squash
  • 1/2 cup cilantro
  • 2 Tbsp maple syrup
  • 2 Tbsp. mustard
  • 2 Tbsp lemon juice
  • 1 tsp. cayenne pepper
  • Sea salt
  • Freshly ground black pepper to taste

Instructions
 

  • Preheat oven to 375 F and place chopped sweet potatoes coated in coconut oil on baking sheet.
  • Top with salt and pepper and cook for about 45-60 minutes until tender.
  • Combine green onions, red bell pepper, yellow squash, and cilantro in bowl.
  • Mix maple syrup, mustard, lemon juice, cayenne pepper, salt, and pepper to create sauce.
  • Add cooked sweet potatoes and red onion to bowl with veggies and toss with dressing.
  • Serve warm or chilled.
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