Sweet Potato Salad
A comforting and vibrant salad made with roasted sweet potatoes, fresh vegetables, and a tangy lime dressing, perfect for gatherings.
Ingredients
Main Ingredients
- 2 large Sweet Potatoes Choose firm, vibrant ones.
- 2 tablespoons Olive Oil Adds richness and helps sweet potatoes roast beautifully.
- 1 small Red Onion Provides a crunchy bite—substitute with shallots if preferred.
- 1 Red Bell Pepper, diced For a pop of color and sweetness; can mix with other bell peppers.
- 1 cup Corn, fresh or frozen Sweet corn brings a delightful crunch.
- 1/4 cup Fresh Cilantro, chopped Brightens the salad; substitute with parsley if not a fan.
- 1 Lime Juice, from 1 lime For a zesty finish.
- Salt & Pepper Essential seasonings.
Instructions
Preparation
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Sweet Potatoes: Peel and cube the sweet potatoes into bite-sized pieces.
- Toss with Olive Oil: In a large bowl, toss the sweet potatoes with olive oil, salt, and pepper until well-coated.
Cooking
- Roast Heaven: Spread the sweet potatoes on a baking sheet in a single layer. Roast for 25–30 minutes, turning halfway through.
- Sauté Onions and Peppers: In a skillet, heat a drizzle of olive oil over medium heat. Add diced red onion and bell pepper, sautéing until tender for about 5–7 minutes.
Combining and Serving
- Combine All Ingredients: In a large bowl, combine the roasted sweet potatoes, sautéed onions and peppers, corn, and chopped cilantro.
- Dress It Up: Drizzle with lime juice and give everything a gentle toss to mix. Adjust salt and pepper to taste.
- Chill or Serve Warm: Serve this salad warm or let cool in the fridge.
Notes
Feel free to customize with proteins or add spices for extra flavor. Store leftovers in an airtight container for up to 3 days.