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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.
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