Spiced Sweet Potatoes with Green Onion Vinaigrette

Spiced Sweet Potatoes with Green Onion Vinaigrette

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"The Whole Foods Cookbook" is available for purchase in stores now. Pick one up at your local Whole Foods Market.

John Mackey, Whole Foods Market’s CEO, has released his latest book, “The Whole Foods Cookbook.” This cookbook was created to inspire you to cook even more plant-centric meals at home. The book features more than 120 recipes, and we’re sharing some right now, just in time for your holiday meal.

Spiced Sweet Potatoes with Green Onion Vinaigrette

From “The Whole Foods Cookbook”

The sweetness of the potatoes perfectly complements this punchy green onion dressing. A great twist on a Thanksgiving tradition. 

Serves 4

  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons champagne vinegar
  • 2 tablespoons white wine
  • 1 teaspoon Dijon mustard
  • 1 green onion, trimmed and sliced
  • 1 tarragon sprig, minced
  • 1 small garlic clove, cut into thin strips
  • 1 teaspoon Mum’s Spice Blend (see below) or other spice blend of
    your choice
  • Parsley sprigs, for garnish

Steam sweet potatoes in a covered steamer basket over gently simmering water until tender, 8 to 12 minutes. In a medium bowl, whisk together the vinegar, wine, mustard, green onion, tarragon, garlic and spice blend. Add the sweet potatoes and toss gently to coat. Garnish with parsley.

Note: To crisp up the potatoes, line a baking sheet with parchment and spread the dressed potatoes on the sheet. Broil until crispy, about 10 minutes.

Per serving: 94 calories, 0g total fat, 0g saturated fat, 0g cholesterol, 64mg sodium, 20g total carbohydrate (3g dietary fiber, 6g sugar, 0g added sugars), 2g protein, 1mg iron

Mum’s Spice Blend

Makes about ¾ cup

  • 2 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon cayenne pepper
  • 1/8 teaspoon dried lemon peel
  • 1 teaspoon sea salt (optional)

Combine everything in a small airtight container, cover and shake well. Store at room temperature away from heat and light for up to 4 months.

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