The Crisper Whisperer: Sweet Potato Salad With Chili-Lime Dressing Recipe
- 2 pounds sweet potatoes, peeled and cut into 1/4-inch dice
- 1/4 cup extra-virgin olive oil, divided
- 1 medium red bell pepper, diced small
- 4 scallions, white and green parts, sliced
- 1/4 cup minced cilantro leaves
- 3 tablespoons freshly squeezed lime juice, plus grated zest of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper
- Preheat the oven to 400u0b0F. Toss the diced sweet potatoes with 1 tablespoon of the olive oil and some salt and pepper on a sheet pan. Arrange the potatoes in a single layer and roast until just tender, about 30 minutes. Let cool slightly and then transfer to a large bowl along with the bell pepper, scallions and cilantro.
- In a small bowl, whisk together the remaining 3 tablespoons olive oil, lime juice and zest, chili powder, cumin, a couple of generous pinches of salt, and some freshly ground black pepper. Pour the dressing over the salad; toss gently. Serve warm, at room temperature or even chilled. This salad can be made up to a day ahead and in fact improves with a little rest time.
sweet potatoes, extravirgin olive oil, red bell pepper, scallions, cilantro, freshly squeezed lime juice, chili powder, ground cumin, salt
Taken from www.seriouseats.com/recipes/2009/11/the-crisper-whisperer-sweet-potato-salad-with.html (may not work)