Description
This sweet potato salad recipe offers a delightful twist on a classic, perfect for a fresh and flavorful side dish.
Ingredients
Scale
- 3 medium sweet potatoes, peeled and diced
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon ground cumin
- Pinch of cayenne pepper (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through. Let cool.
- In a large bowl, combine the cooled sweet potatoes, red onion, and cilantro.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lime juice, honey or maple syrup, cumin, and cayenne pepper (if using).
- Pour the dressing over the sweet potato mixture and toss gently to combine.
- Serve immediately or chill for later.
Notes
- For extra flavor, add a pinch of smoked paprika to the sweet potatoes before roasting.
- If you prefer a creamier salad, add 2 tablespoons of Greek yogurt or mayonnaise to the dressing.
- This salad is great served warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg