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Sweet Potato & Arugula Salad

~adapted from Katy Lee's recipe
Author Shannon


  • 2 cups sweet potatoes (1-2 large sweet potatoes) 1/2 inch diced
  • 2 Tbsp extra virgin olive oil for drizzling
  • 2-3 cups argula greens loosely packed
  • 4 scallions white and light green parts only, thinly sliced
  • 1/2 cup good quality mayonnaise
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp freshly grated Parmigiana Reggiano
  • fleur de sel & freshly ground black pepper


  • Be sure to watch the video below for a demonstration from Shannon’s kitchen.
  • Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.
  • Place sweet potatoes (diced) on the baking sheet. Drizzle with EVOO and sprinkle with salt and pepper. Toss with your hands to make sure sweet potatoes are covered evenly. Lay in one layer, making sure they are not stacked on top of each other for even baking.
  • Bake for 20 minutes. After 20 minutes, stir the potatoes and continue baking until fork-tender, approximately 15-20 minutes longer. Let them cool completely.
  • Mix the greens (arugula and scallions). In a large bowl, mix the greens with the sweet potatoes.
  • In a small bowl, whisk the mayonnaise with the lemon juice and parmesan. Season with salt and pepper.
  • Just before serving (the sweet potatoes and the dressing can be made ahead of time), place the dressing at the bottom of your salad bowl, pour in your sweet potato and salad mixture and toss, coating the salad and potatoes evenly.
  • Dish to your guests and top with freshly grated Parmigiana Reggiano. Option: Pair as the “fries” with your hamburger, as mentioned in episode #116 of The Simple Sophisticate podcast.