Sweet Potato Basil Salad |

Sweet Potato Basil Salad

  • Author: Liz
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 2-4


  • 1-2 Medium Sweet Potatoes, washed and cut into 1/2″ disks
  • Olive oil
  • dried rosemary
  • 1 tsp. + extra dried basil
  • 1/2 tsp. + extra garlic powder
  • salt + pepper
  • 1/4 medium red onion, finely diced
  • 1/3 english cucumber, peeled and finely diced
  • balsamic vinegar {1-2 Tbsp.}
  • 1-2 medium tomatoes, medium slice
    Same thickness as the sweet potatoes


Cooking the Sweet Potatoes

  1. Preheat your oven to 400{F}
  2. Wash your sweet potatoes and slice them into 1/2″ disks {or thinner / thicker, depends on your preference!}.
  3. Put them in mixing bowl and add in a sprinkling of rosemary, basil and garlic powder. It’s totally up to your flavor preference how much you add in! Then add in some salt + pepper and toss it so it’s mixed well.
  4. Line a baking sheet with aluminum foil and place the sweet potatoes in a single layer. Bake them for 20-30 minutes or until they’re fully cooked and golden brown.
  5. Make sure half way through {around the 15 minute mark} you flip them over for even cooking!

The rest!

  1. While the sweet potatoes are cooking, dice up your onion and cucumber and add them into a small mixing bowl. Then drizzle a little bit of olive oil, around 1 tablespoon of balsamic vinegar and your 1 teaspoon of basil and 1/2 teaspoon of garlic powder, salt + pepper and mix well. Then taste test and adjust seasoning as needed!
  2. Then slice up your tomatoes and set them and the little salad thingy off to the side.
  3. When your sweet potatoes are all done you can arrange your ingredients any way you’d like!
  4. Serve and enjoy!!