SWEET POTATO SALAD WITH CHILI-LIME DRESSING
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
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
Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. -Fran Fehling, Staten Island, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., 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.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 189mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILE DRESSING
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
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
ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILI DRESSING
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 10
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
Provided by Lauren Chattman
Categories Salad Lime Bell Pepper Sweet Potato/Yam Summer Cilantro
Yield Makes 6 servings
Number Of Ingredients 9
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
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
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
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4.8/5 (26)Category Side DishCuisine Dairy-FreeTotal Time 40 mins
- Preheat oven to 400 degrees F. Line two large baking sheets with aluminum foil. Toss cubed sweet potatoes with 2 tablespoons olive oil and roast for 30 minutes, shaking the pans and turning the sweet potatoes every so often until they are evenly cooked and lightly crisp. Remove from oven and let cool about 5 to 10 minutes.
- In a measuring cup or small bowl, whisk together the remaining 2 tablespoons olive oil, lime juice, honey, and salt and pepper to taste.
- Transfer the cooled sweet potatoes to a large bowl, add the scallions, and coat with vinaigrette. Add the chopped cilantro and gently toss everything together, being sure the potatoes don't get mushy in the process. Serve warm or room temperature.
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