Sweet Potato Salad with Chili-Lime Dressing

 

Ingredients

• 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

Directions
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.

Alternative - Make just a little more dressing and add some cooked French lentils or black beans to the sweet potato salad.