Roasted Sweet Potato Salad



Yields 4 Servings

  • 1 1/4 sweet potato (2 jumbo) washed, peeled, cut into 1 inch dice
  • 3 tablespoon canola oil
  • 1/2 cup dandelion greens (I bunch) washed cut 1/2 inch strips 
  • 2/3 cup sorghum dressing (see below)
  • 1/4 cup roasted and salted pecans
  • Kosher salt
  • Cracked black pepper 

Preheat oven to 400 degrees

On a baking pan spread sweet potatoes evenly, drizzle with canola oil and season with salt and pepper.

Place in preheated oven, cook for 30-40 minutes until potatoes become tender and have a little browning around edges. Remove from oven and let come to room temperature 

In a large mixing bowl combine cooled sweet potatoes, dandelion greens and dressing, mix thoroughly. 

Transfer to a serving platter, top with roasted pecans and serve  

Sorghum Dressing

Yields 2 1/2 cups

  • 1 cup olive oil
  • 1 cup apple cider vinegar 
  • 3/4 teaspoon kosher salt 
  • 1/2 teaspoon paprika
  • 1/2 teaspoon hot sauce 
  • 1 tablespoon grated yellow onion 
  • 1/4 cup Woodford Reserve bourbon 

Make sure sorghum is at room temperature.

Combine all ingredients in a blender pitcher, blend on low until all ingredients are thoroughly combined 

Store up to 2 week in refrigerator 

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