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Ultimate Sweet Potato Salad

A flavorful and hearty sweet potato salad that combines roasted sweet potatoes with fresh vegetables, perfect for gatherings or as a side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 4 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 medium red onion, diced
  • 1 piece bell pepper (any color), chopped
  • ½ cup fresh cilantro, chopped Can be substituted with parsley or mint.
  • Juice of 1 lime

Method
 

Preparation
  1. Preheat your oven to 400°F (205°C).
  2. Toss the diced sweet potatoes with olive oil, salt, and pepper in a bowl until evenly coated.
  3. Spread them onto a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through.
  4. While the sweet potatoes are roasting, dice the red onion and chop the bell pepper.
Mixing the Salad
  1. Let the roasted sweet potatoes cool slightly, then combine them with red onion, bell pepper, cilantro, and lime juice in a large bowl.
  2. Toss everything gently to combine.
Adjusting Flavor
  1. Taste the salad and add more lime juice or a pinch of salt if needed.
Serving
  1. Serve the salad warm, at room temperature, or chilled.

Notes

Store leftovers in an airtight container for about 3 days in the refrigerator; keep dressing separate until serving. Freezes well for about a month.