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Sweet Potato Salad

The sweet potato is native to the Americas and was utilized by Native Americans. Sweet potatoes can be made in a variety of ways. The natural flavor is often enhanced with sweet additions like marshmallows, honey, or sugar. A surprising combination, however, is to use tart ingredients that provide a contrast to the vegetable’s sweetness. This salad can be served hot or cold.

Recipe Servings: 4

Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • 4 medium sweet potatoes, peeled and chopped
  • 1 onion, diced
  • 3 Tbsp vegetable oil, divided
  • ½ tsp salt
  • Ground black pepper, to taste (optional)
  • 2 tsp minced garlic
  • 1½ Tbsp lime juice
  • 1 red bell pepper, diced
  • 1½ cups black beans, canned or cooked
  • 1 cup corn, canned or cooked
  • ¾ cup fresh cilantro, chopped (optional)

Directions

  1. Combine sweet potatoes and onions in a large bowl.
  2. Toss with 1½ tablespoon oil and sprinkle with salt and pepper if using.
  3. Prepare a large baking sheet, lining with parchment.
  4. Spread potatoes and onions in an even layer.
  5. Bake on the center rack of a cold oven, setting temperature to 450°, for 30 minutes or until the potatoes are soft.
  6. In a large bowl, combine remaining oil, garlic, lime juice, bell pepper, and the beans, corn, and cilantro if using.
  7. Add potatoes and onions and toss well to mix.
  8. Heat or chill before serving.

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