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Sweetpotato Panzanella Salad

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  • 2 sweetpotatoes, peeled and cubed
  • 6 tablespoons olive oil
  • 4 cups cubed whole wheat French bread
  • 3/4 teaspoon salt
  • 3 large ripe tomatoes, cubed
  • 1 red bell pepper, diced
  • 1 small red onion, thinly sliced
  • 1/2 cup chopped fresh basil
  • 2 tablespoon white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • 1/4 teaspoon pepper
  • 1 avocado, peeled and cubed


  • Preheat oven to 400° Place sweetpotatoes on a large rimmed baking sheet. Drizzle with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt. Bake 30 minutes, turning once until golden and tender. Let cool.
  • In a large skillet heat 1 tablespoon of the oil over medium heat. Add the bread cubes. Cook, stirring frequently, for 5 minutes, or until golden brown.
  • In a small bowl whisk remaining 1/4 cup oil, vinegar, mustard, garlic, pepper and remaining 1/2 teaspoon salt.
  • In a large bowl combine tomatoes, pepper, onion and basil. Stir in vinaigrette. Let stand 2 minutes. Gently stir in the sweetpotatoes, avocado, and bread.
Number of servings (yield): 6