I love sweet potatoes. And I love trying them in new and different ways. I found this recipe a couple of years ago, and I’ve been making it ever since. I had a giant sweet potato from the farmer’s market, so I decided last week to make this again… and it was fantastic, as always! It makes a great side dish for a cookout, and also travels well!
Here’s what we did:
Sweet Potato Salad with Chili Lime Dressing
Adapted from Epicurious website
2 pounds uncooked sweet potatoes, peeled and cut into 1-inch cubes
4 tsp olive oil
2 Tbsp fresh lime juice
1 tsp chili powder
1/2 tsp ground cumin
1/4 cup chopped cilantro
1/8 tsp salt
1/8 tsp black pepper
4 medium scallions (green parts), chopped
Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don’t overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl.
While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl.
Add the scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.
Total Fat: 3.3 g
Cholesterol: 0.0 mg
Sodium: 135.7 mg
Total Carbs: 31.8 g
Dietary Fiber: 5.0 g
Protein: 2.7 g