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Sweet Potato Salad with Chili-Lime Dressing
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4.5 from 4 votes

Sweet Potato Salad with Chili-Lime Dressing

This Sweet Potato Salad with Chili-Lime Dressing can be served cold or room temperature. If you haven't tried sweet potatoes in potato salad, this is definitely the time to start.
Prep Time20 mins
Cook Time25 mins
Course: Side Dish
Cuisine: American
Keyword: sweet potato recipes, sweetpotato
Servings: 6 servings
Calories: 221kcal
Author: K.C. Cornwell

Ingredients

  • 2 pounds sweet potatoes peeled and cut into bite size (¼-inch) cubes
  • ¼ cup extra-virgin olive oil divided
  • 1 medium red bell pepper diced into small pieces
  • 4 scallions white and tender green parts, sliced
  • ¼ cup minced cilantro leaves
  • 3 tablespoons lime juice plus grated zest of 1 lime
  • 1 teaspoon chili powder
  • ¼ to ½ teaspoon ground cumin according to your taste
  • Salt and pepper

Instructions

  • Preheat the oven to 400° F. Toss the cubed sweet potatoes with 1 tablespoon of olive oil and some salt and pepper on a sheet pan. Arrange the potatoes in a single layer; roast until just tender, about 25 minutes. Let cool slightly and then transfer to a large bowl. Add the bell pepper, scallions and cilantro.
  • In a small bowl, whisk the remaining 3 tablespoons olive oil, the lime juice and zest, chili powder, cumin, a generous pinch of salt, and a couple of grinds of black pepper. Pour the dressing over the salad; toss very gently. Serve warm, at room temperature, or chilled. This dish can be assembled a day in advance. Some think it improves with a day of melding in the fridge.

Notes

Alternative – Make just a little more dressing and add some cooked French lentils or black beans to the sweet potato salad.

Nutrition

Calories: 221kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 589mg | Fiber: 5g | Sugar: 7g | Vitamin A: 22250IU | Vitamin C: 33mg | Calcium: 51mg | Iron: 1mg