Southwest Sweet Potato Salad Recipes

SOUTHWESTERN SWEET POTATO SALAD RECIPE

Steps:

• Preheat oven 425°F. Line baking pan with foil and coat with nonstick cooking spray.
• On prepared pan, toss together sweet potatoes, salt and pepper, and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp. Cool.
• In a large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans, and cilantro.
• In a blender, puree lime juice, garlic, jalapeño, and remaining 2 tablespoons oil. Toss with the mixture.

MESA GRILL'S SOUTHWESTERN POTATO SALAD

Steps:

• Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

SOUTHWEST SWEET POTATO SALAD

Steps:

• Preheat oven or gas grill to 375 degrees 1. Peel sweet potatoes and cut into 1 inch square chunks. Rinse chunks in water to remove starch. 2. Slice Onion and combine with sweet potato chunks. 3. Toss sweet potatoes and onion with oil and spices. 4. Spread on foil lined sheet pan and roast in oven for 45 minutes or until sweet potatoes are soft. Or put in foil packet and cook on grill. 5. When cooked, put sweet pototo mixture in large bowl and toss with the juice of two limes. 6. Add black beans and leave to cool for 15 minutes. 7. Add queso fresco and cilantro and toss gently. 8. Serve at room temperature, garnished with lime wedges and sprigs of cilantro.

GRILLED SOUTHWESTERN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil., Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly., Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers., In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.