Roasted Sweet Potato Salad

Ingredients

• 3 pounds sweet potatoes (peeled, cut into bite-sized pieces)
• ¼ cup avocado oil (or refined coconut oil)
• ½ tablespoon dried basil
• ½ tablespoon dried oregano
• ½ tablespoon onion powder
• ½ tablespoon garlic powder
• ½ tablespoon dried thyme
• 1 ½ teaspoons salt (more or less to taste)
• ⅔ cup mayonnaise
• ⅓ cup chopped fresh cilantro
• ⅓ cup finely chopped red onion

Directions

1. Preheat oven to 400°. Add cut sweet potatoes to large bowl and pour avocado oil over. Toss to fully coat sweet potatoes in oil, then spread sweet potatoes out on baking sheet in one even layer.

2. In small bowl, whisk together basil, oregano, onion powder, garlic powder, dried thyme, and salt. Sprinkle spice mixture over sweet potatoes in small increments until sweet potatoes are evenly, liberally coated with spices. Note: you may not use entire spice mixture, but sweet potatoes should be very well-coated.

3. Place baking sheet in preheated oven. Roast potatoes for 25 minutes. Use a spatula to flip sweet potatoes over. Bake another 10 to 20 minutes or until potatoes are golden-brown and beginning to crisp.

4. Transfer sweet potatoes to large bowl and set aside for 3 to 5 minutes or until potatoes have cooled slightly but are still very warm.

5. While potatoes cool, add mayonnaise, chopped cilantro, and chopped red onion to medium bowl. Stir until ingredients are thoroughly mixed. Once potatoes have cooled slightly, transfer the mayo mixture to a bowl with sweet potatoes. Gently stir, folding potatoes into mayo mixture until potatoes are thoroughly coated. Serve salad immediately or let cool to room temperature and then serve.

Calories ~ 340

Protein ~ 3 g

Fiber ~ 3-4 g