Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Make-ahead side dish magic: Prep and roast the sweet potatoes and broccoli up to three days ahead. Once you're ready to eat, all that's left to do is reheat, toss with dressing, and serve.

Source: Better Homes and Gardens


Recipe Summary

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. In a large bowl combine the sweet potatoes, onion, oil, salt, and pepper; toss to coat. Divide mixture among two 15 x 10 x 1-inch baking pans. Roast on two separate racks, uncovered, for 15 minutes. Add broccoli to pans. Roast 10 minutes more or until vegetables are browned and tender.

  • Meanwhile, for dressing, in a small bowl whisk together water, almond butter, lemon juice, soy sauce, garlic, ginger, and crushed red pepper until smooth.

  • Transfer sweet potato mixture to a platter. Drizzle with dressing. Sprinkle with coconut and nuts.

Nutrition Facts

345 calories; fat 19g; saturated fat 3g; carbohydrates 39g; mono fat 7g; poly fat 7g; insoluble fiber 8g; sugars 10g; protein 9g; vitamin a 19187.6IU; vitamin c 50.2mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.9mg; vitamin b6 0.5mg; folate 63.3mcg; sodium 812mg; potassium 847mg; calcium 138mg; iron 2.1mg.