Rosemary Sweet Potato Salad

  • Prep Time:
  • Start to Finish:
  • Servings: 6 (about 3/4 cup each)


1 bag (32 oz) Green Giant™ Fresh Sweet Potatoes
1 large onion, thinly sliced, slices cut in half
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp freshly ground pepper
2 Tbsp orange juice
1 Tbsp Green Giant™ Fresh rosemary, chopped


  1. Heat oven to 425°F. In large bowl, toss sweet potatoes, onion, oil, salt and pepper. Arrange potato mixture in single layer in ungreased 17” x 12” half sheet pan.
  2. Bake uncovered 25 minutes or until tender. Stir; bake 5 minutes longer.
  3. In large bowl, mix orange juice and rosemary. Add potato mixture; toss gently to coat.