Sweet Potato Salad With Chili Lime Dressing Recipes

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ROASTED SWEET POTATO SALAD WITH CHILI LIME DRESSING



Roasted Sweet Potato Salad with Chili Lime Dressing image

When I made this dish for a school event, the entire staff went wild over it. It's delicious, healthy, beautiful and easy to make. -Sue Miller, Kirkland, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 7 servings.

Number Of Ingredients 14

2 pounds large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 large sweet red pepper, cut into 1/2-inch pieces
8 green onions, chopped
1/2 cup minced fresh parsley
1/4 cup minced fresh cilantro
DRESSING:
1/3 cup olive oil
1/4 cup lime juice
4 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper, optional

Steps:

  • In a large bowl, toss sweet potatoes with oil. Transfer to a greased 15x10x1-in. baking pan. Bake at 400° for 30-40 minutes or until potatoes are tender, stirring twice. Cool for 10 minutes. In a large bowl, combine the red pepper, onions, parsley, cilantro and sweet potatoes., In a small bowl, whisk the oil, lime juice, chili powder, salt, cumin, pepper and cayenne if desired. Drizzle over salad; toss to coat. Serve warm or cold.

Nutrition Facts : Calories 228 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 283mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

CHILI-LIME SWEET POTATO SALAD RECIPE



Chili-Lime Sweet Potato Salad Recipe image

This cold salad is full of "resistant starch" which feeds your beneficial gut bacteria. Perfect to take on a picnic!

Provided by Showit User

Categories     Appetizer     Main Course     Salad     Side Dish     Snack

Number Of Ingredients 11

16 oz sweet potatoes (organic (Peel and cut into one-inch chunks))
1 red bell pepper (chopped)
1 bunch scallions (green onions, white and greens, chopped finely)
1 celery stalk (chopped ((optional)))
4 tbsp olive oil (organic (extra virgin))
4 tbsp lime juice (fresh squeezed (about 2 limes, include zest for extra lime flavor))
1 ½ tsp chili powder
1 tsp ground cumin
½ cup fresh cilantro (chopped)
1 tsp unrefined sea salt (or Pink Himalayan)
1 tsp black pepper

Steps:

  • Boil potatoes in water for 5-7 minutes (do not overcook).
  • While the potatoes are boiling, chopped the pepper, celery, and scallions and set aside.
  • Prepare the dressing. Mix all ingredients.
  • When potatoes are finished, drain and rinse with cool water. Let potatoes cool before mixing the salad.
  • Mix potatoes with all ingredients, including the dressing. Place in the refrigerator or serve immediately.

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

ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILI DRESSING



Roasted Sweet Potato Salad with Black Beans and Chili Dressing image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 10

4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
1 large onion, preferably red, chopped
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeno
1 clove garlic, peeled
Juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro

Steps:

  • Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
  • Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
  • Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

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.

ROASTED SWEET POTATO SALAD WITH LIME DRESSING



Roasted Sweet Potato Salad with Lime Dressing image

The sweet, mellow flavor of roasted sweet potatoes and onions combines nicely with this ginger and lime salad dressing!

Provided by sueb

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h50m

Yield 8

Number Of Ingredients 9

2 large sweet potatoes, cut into 1/4-inch cubes
1 large onion, cut into 1/4-inch pieces
1 tablespoon oil
1 (15 ounce) can garbanzo beans, drained
1 large tomato, cut into 1/4-inch pieces
½ cup chopped fresh cilantro
2 tablespoons minced fresh ginger root
1 lime, juiced
1 clove garlic, minced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine sweet potatoes and onion in a large bowl. Add oil and toss to coat. Spread onto a large baking sheet.
  • Bake in the preheated oven until crisp-tender, about 30 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
  • While the vegetables are cooling, combine garbanzo beans, tomato, and cilantro in a large bowl. Combine ginger, lime juice, and garlic in a small bowl.
  • Add cooled vegetables to the garbanzo bean mixture, pour lime dressing over top, and toss to combine. Chill in the refrigerator until flavors have combined, about 1 hour.

Nutrition Facts : Calories 170.8 calories, Carbohydrate 34.8 g, Fat 2.3 g, Fiber 5.9 g, Protein 4.1 g, SaturatedFat 0.3 g, Sodium 170.7 mg, Sugar 6.3 g

CREAMY LIME POTATO SALAD



Creamy Lime Potato Salad image

Not only is this change-of-pace salad good served cold, but it is absolutely fantastic when it's warmed a tad. The recipe came from my daughter, who likes to use lime juice and lime peel for a unique flair. -Angela Accorinti of Okeana, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings, 3/4 cups per serving.

Number Of Ingredients 8

4 cups cubed red potatoes
1/3 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons lime juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon grated lime zest
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain. Cool potatoes for 10 minutes; transfer to a large bowl., Meanwhile, in a small bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper. Pour over potatoes; toss gently to coat. Serve warm or chilled.

Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 376mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILE DRESSING



Roasted Sweet Potato Salad With Black Beans and Chile Dressing image

Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil. Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients. You can serve this sweet potato salad warm or at room temperature; it's great both ways.

Provided by Mark Bittman

Categories     easy, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
1 large onion, preferably red, chopped
1/2 cup extra virgin olive oil
Salt
freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeño
1 clove garlic, peeled
Juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro

Steps:

  • Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
  • Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
  • Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 23 grams, Carbohydrate 56 grams, Fat 28 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 950 milligrams, Sugar 7 grams

CARIBBEAN SWEET POTATO SALAD



Caribbean Sweet Potato Salad image

This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don't have canola.

Provided by jessica

Categories     Salad     Vegetable Salad Recipes

Time 1h

Yield 5

Number Of Ingredients 13

1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
½ red onion, thinly sliced
¼ cup finely chopped peanuts

Steps:

  • Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
  • In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
  • Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 27.8 g, Fat 12.6 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 290.4 mg, Sugar 7.2 g

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Top Asked Questions

What are the ingredients in the sweet potato salad recipe?
Ingredients 1 4 cups cubed peeled sweet potatoes 2 1 tablespoon olive oil 3 1/2 cup chopped walnuts, toasted 4 1/3 cup dried cherries, chopped 5 1/4 cup minced fresh parsley 6 2 tablespoons reduced-fat mayonnaise 7 4-1/2 teaspoons white vinegar 8 1 tablespoon honey 9 1/2 teaspoon grated lime zest 10 1/4 teaspoon salt More ...
What is the best way to cook sweet potato salad?
You can serve this sweet potato salad warm or at room temperature; it’s great both ways. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper.
What is the best way to make a potato salad?
In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.
How to cook sweet potatoes in the oven?
Preparation. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan...

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