Roasted Sweet Potato Salad
This is a whole new kind of potato salad to brighten up any fall day and potluck!
Ingredients
- 1 1/2 lbs Sweet Potato Cut into 1-inch pieces
- 1/2 cup Corn Fresh or frozen
- 3 Tbsp Vegetable Oil Divided
- 1 1/2 tsp Kosher Salt Divided
- 3/4 tsp Black Pepper Divided
- 2 Tbsp Lime Juice Fresh
- 1 1/2 tsp Honey
- 1/2 cup Black Beans (1 15oz. can), drained and rinsed
- 1/4 cup Pickled Jalapeños Sliced, (1 7oz. can) chopped
- 2 Tbsp Cilantro Fresh, chopped
- Green Onions Sliced, or scallions
Equipment
- Oven
- Baking Sheet
- 2 Large Bowl
Instructions
- Preheat oven to 425˚F.
- Line a large 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.
- 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.
Nutrition
Nutrition Facts
Roasted Sweet Potato Salad
Amount per Serving
Calories
292
Calories from Fat 99
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Sodium
1008
mg
44
%
Potassium
693
mg
20
%
Carbohydrates
45
g
15
%
Fiber
8
g
33
%
Sugar
10
g
11
%
Protein
5
g
10
%
Vitamin A
24161
IU
483
%
Vitamin C
7
mg
8
%
Calcium
61
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Acorn Squash, Black Beans, Black Pepper, Fresh Cilantro, Green Onions, Honey, Jalapenos, Kosher Salt, Lime Juice, Sweet Potatoes, Vegetable Oil