Spiced Roast Sweet Potato Salad Recipes

SPICY ROASTED SWEET POTATO & KALE SALAD

Steps:

• Preheat your oven to 400°F/205°C. Add the diced sweet potato to a baking sheet. Drizzle with the remaining 1 tablespoon of olive oil then sprinkle the cumin and cayenne over the top. Mix with your hands until the sweet potato is well coated. Sprinkle with salt and bake for 15-20 minutes or until potato is tender.
• Moving onto the kale, cut out the tough ribs of the kale and discard. Thinly slice the kale into ribbons and add to a large bowl. Pour 1 tablespoon of extra virgin olive oil over the kale and massage the leaves with your fingers until the leaves become tender and soft. Add the chopped cilantro and toss to combine.
• Next, add the dressing ingredients to a small jar. Shake to mix and taste for more seasoning if desired.
• Transfer the sweet potato to the bowl of kale. Add the pecans and dried cranberries and drizzle with the tahini dressing.

SPICY ROASTED SWEET POTATO SALAD

Steps:

• Preheat oven to 425˚F. Line a large rimmed baking sheet with aluminum foil. Stir together sweet potatoes, corn kernels, 2 tablespoons of the oil, 1 teaspoon of the salt, and ½ teaspoon of the black pepper in a large bowl. Spread in an even layer on prepared baking sheet. Bake until vegetables are tender, about 30 minutes.
• Meanwhile, whisk together lime juice, honey, and remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl until combined.
• Add sweet potato mixture, beans, and jalapeños to lime juice mixture; stir until evenly coated. Cover with plastic wrap, and refrigerate until completely chilled, at least 1 hour or up to 12 hours. Add cilantro to salad; toss to combine. Garnish with scallions, and serve.

SPICED ROAST SWEET POTATO SALAD

Steps:

• Preheat the oven to 395F / 200C / 180C fan forced. Line a baking tray with baking paper to minimise washing up.
• Wash the sweet potatoes, scrubbing the skins well. Cut into rounds about 1/2 inch (1.25cm) wide.
• In a large bowl, combine the oil salt, paprika, cumin, garlic powder pepper and cayenne. Stir to a paste.
• Set aside 1 heaped teaspoon of the paste, then add the potatoes to the large bowl. Mix well to coat.
• Lay the potato slices out on the baking tray in a single layer. Bake for 20 minutes.
• While the potatoes roast, add the chickpeas and remaining spice paste to the same bowl and give it a good mix to coat.
• After 20 minutes, add the chickpeas to the baking tray and roast for a further 15 minutes.
• Mix together the yoghurt, mint and vinegar and transfer to a small bowl to serve with the salad.
• Place the spinach in a serving bowl. Top with the roasted potatoes and chickpeas.

SPICY SMOKED SWEET POTATO SALAD

Steps:

• For the rub: Mix together the paprika, salt, sugar, pepper, chile powder and dry mustard in a small bowl.
• For the potato salad: Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until almost done, about 10 minutes. Drain, place in a large bowl, drizzle with the oil and toss with 2 tablespoons of the rub. Place the bacon in a medium skillet over medium heat. Cook until the fat renders and the bacon is crisp, about 10 minutes. Crumble the bacon and set aside. Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place. Place the potatoes on the rack. Close the lid and turn the heat to medium. Smoke the potatoes until fully cooked, about 15 minutes.
• Meanwhile, make the dressing. Mix together the mayonnaise, cilantro, mustard, adobo sauce, salt, black pepper and scallions in a large bowl. Add half of the bacon and the potatoes. Toss to combine, and then toss with the remaining bacon. Store in the refrigerator until ready to serve.

SPICY ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400.
• Place diced potatoes and onions in large bowl, toss with olive oil to coat.
• Add all other ingredients, toss to coat.
• Pour into buttered casserole dish.
• Roast in oven for 40-45 minutes or until potatoes are tender and edges are browned and caramelized.
• Adjust spiciness/seasonings to taste.
• Stir gently halfway through cooking time or as needed.