Rosemary Sweet Potato Salad with Olives and Arugula

This creation was inspired by a combination of dishes from my favorite restaurants. And it is GOOD, if I do say so myself. 😉

The mild sweet from the potatoes, the tangy creamy cheese, the salty olives, bitter and peppery arugula, aromatic rosemary — basically this salad combines so many different flavors that it can’t help but turn out delicious.


  • 2 sweet potatoes, diced
  • 3 tbs dried rosemary
  • 1/2 cup Spanish olives, chopped
  • 3 oz goat cheese (about 1/2 of a 5 oz log)
  • 1 cup fresh arugula (or more if you like)
  • plenty of black pepper (It’s good a little spicy! I used about 1/8-1/4 tsp)
  • sprinkle of sea salt


Cook the sweet potatoes as you like. I baked them with the rosemary at 350 for about 30 minutes, or you can microwave them for about 5 minutes.

Then simply combine all ingredients in a bowl and mix thoroughly. Adjust seasonings as you like.

Enjoy! What are your favorite ways to eat sweet potatoes?



7 responses

  1. This looks great! Have you ever tried sweet potato cake? One of my favorite ways to use sweet potatoes! – Carolyn

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