Chili Lime Sweet Potato Salad Recipes

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SWEET POTATO SALAD WITH CHILI-LIME DRESSING



Sweet Potato Salad with Chili-Lime Dressing image

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.

Provided by K.C. Cornwell

Categories     Side Dish

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 221 kcal, Carbohydrate 33 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 91 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

SWEET POTATO SALAD WITH CHILI-LIME DRESSING



Sweet Potato Salad with Chili-Lime Dressing image

Provided by Lauren Chattman

Categories     Salad     Lime     Bell Pepper     Sweet Potato/Yam     Summer     Cilantro

Yield Makes 6 servings

Number Of Ingredients 9

2 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/3 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro leaves
salt and freshly ground black pepper to taste
1/2 medium-size red bell pepper, seeded and cut into 1/4 inch dice [See how on streaming video]
4 scallions, white and light green parts, finely chopped

Steps:

  • 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 red bell pepper and 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.

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