![a recipe photo of the Anti-Inflammatory Sweet Potato Salad](https://cdn.statically.io/img/www.eatingwell.com/thmb/f5wR2zY6wv_xdNq-ovMtoYq3VU4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EWL-SEO-62-Anti-Inflammatory-Sweet-Potato-Salad-HERO-9467-ffd18030f7b54425a2760a6c113b953e.jpg)
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
![a photo of the ingredients to make the Anti-Inflammatory Sweet Potato Salad](https://www.eatingwell.com/thmb/vgWu1_pfdi9NoSKZCd7JMj-Bf20=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EWL-SEO-62-Anti-Inflammatory-Sweet-Potato-Salad-Step-02-9449-8ea926e2d0bd4743bbaba834a1966077.jpg)
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
Ingredients
Roasted Sweet Potatoes
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2 pounds sweet potatoes, scrubbed and cut into 1/3-inch-thick half-moons (about 6 cups)
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2 tablespoons extra-virgin olive oil
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3/4 teaspoon smoked paprika
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1/2 teaspoon ground cumin
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1/4 teaspoon ground coriander
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1/4 teaspoon cayenne pepper
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1/8 teaspoon salt
Dressing
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3 tablespoons extra-virgin olive oil
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2 tablespoons cider vinegar
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1 tablespoon tahini
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2 teaspoons orange marmalade
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1 teaspoon Dijon mustard
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1/4 teaspoon salt
Salad
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8 cups packed stemmed and torn curly kale
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1/2 cup lightly packed torn fresh mint leaves
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1 cup fresh cherries, pitted and halved
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1 medium avocado, sliced
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1/4 cup crumbled feta cheese or creamy goat cheese
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1/4 cup unsalted roasted pepitas
Directions
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To prepare sweet potatoes: Place a large rimmed baking sheet in a cold oven; preheat to 425°F. Toss potatoes, 2 tablespoons oil, smoked paprika, cumin, coriander, cayenne and 1/8 teaspoon salt in a large bowl until evenly coated. Spread in an even layer on the preheated baking sheet. Roast, stirring once, until browned and tender, 25 to 30 minutes. Let cool to room temperature on the pan, about 10 minutes.
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
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Meanwhile, prepare dressing: Whisk oil, vinegar, tahini, marmalade, mustard and salt together in a small bowl until combined. (Alternatively, combine in a jar and shake well.) Cover and refrigerate until ready to use.
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
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To prepare salad: Combine kale and mint in a large bowl. Add 2 tablespoons dressing; massage the leaves until they are softened, about 2 minutes. Add the roasted sweet potatoes, cherries and the remaining dressing; toss to combine. Divide among 4 plates; top with avocado, feta (or goat cheese) and pepitas.
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
Nutrition Information
Serving Size: 3 1/2 cups
Calories 496, Fat 30g, Saturated Fat 5g, Cholesterol 6mg, Carbohydrates 50g, Total Sugars 15g, Added Sugars 2g, Protein 10g, Fiber 10g, Sodium 423mg, Potassium 1,079mg
Frequently Asked Questions
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Despite their name, sweet potatoes are in a different plant family than regular potatoes. They offer a wealth of nutrients, including carbohydrates, a little bit of plant protein, fiber, potassium and vitamins C and A. Sweet potatoes have been linked with supporting heart, gut and eye health.
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All of the plant-based ingredients in this salad offer anti-inflammatory benefits, including the sweet potato, kale, cherries, avocado, mint and pepitas (pumpkin seeds).
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This sweet potato salad would go well with grilled or fried chicken, pork or even grilled tofu. It also goes well with veggie dishes, including Balsamic-Parmesan Sautéed Spinach, Honey-Roasted Beets and Garlic-Butter Green Beans.
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It’s time to get your clean hands a little oily, as you’ll be playing with your food. Coat the kale with dressing, then gently squeeze the leaves. Massaging kale like this will help break down the leaves and allow the dressing to penetrate. It won’t take long, and you’ll know you’re done when the leaves are a bit darker, softer and smaller.
Additional reporting by Carrie Myers, M.S. and Linda Frahm
EatingWell.com, May 2024