Roasted Sweet Potato Salad

This colorful dish from Robin Robertson‘s Nut Butter Universe is both a creative way to serve sweet potatoes and a flavorful dish that would be welcome at any Thanksgiving table. Almond butter provides both a creamy richness to the dressing and toasted almonds add a nice crunch.



  • 1 1/2 pounds sweet potatoes
  • 1 tablespoon olive oil
  • 1 cup frozen baby peas, thawed
  • 2 scallions, minced
  • 1/2 cup pineapple juice; or orange juice; or cranberry juice (or water)
  • 1/4 cup almond butter
  • Salt and ground black pepper
  • 2 tablespoons toasted slivered almonds



  1. Preheat the oven to 400°F. Peel the potatoes and cut them into 1/2-inch dice. Toss with the olive oil and spread on a baking sheet. Roast the potatoes until tender but still firm, about 30 minutes. Allow to cool, then place them in a large bowl. Add the peas and scallions and set aside.
  2. In a small bowl, combine the juice, almond butter, and salt and pepper to taste. Blend well, then pour the dressing over the potato mixture, stirring gently to combine.
  3. Sprinkle with the almonds and serve right away, or cover and refrigerate until ready to serve.

 Serves 4


From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.



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