Sweet Potato Salad Recipe

Name: Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 pounds Sweet Potatoes Peeled And Cut In Bite Size Chunks; 4 Tablespoons Olive Oil, Divided; 1/2 teaspoons Salt; 1/4 teaspoons Fresh Ground Black Pepper; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Onion Powder; 1/8 teaspoons Crushed Red Pepper (optional); 1 Small Onion, Chopped; 1-1/2 cup Corn; 3 stalks Celery, Chopped; 1 Red Bell Pepper, Diced Small; 3 Scallions, Chopped; FOR THE DRESSING:; 1/3 cups Mayonnaise; 1/3 cups Salsa; 1 Tablespoon Fresh Lime Juice

Servings: persons

2-1/2 pounds Sweet Potatoes Peeled And Cut In Bite Size Chunks
4 Tablespoons Olive Oil, Divided
1/2 teaspoons Salt
1/4 teaspoons Fresh Ground Black Pepper
1/2 teaspoons Garlic Powder
1/2 teaspoons Onion Powder
1/8 teaspoons Crushed Red Pepper (optional)
1 Small Onion, Chopped
1-1/2 cup Corn
3 stalks Celery, Chopped
1 Red Bell Pepper, Diced Small
3 Scallions, Chopped
FOR THE DRESSING:
1/3 cups Mayonnaise
1/3 cups Salsa
1 Tablespoon Fresh Lime Juice

1
Preheat oven to 400u00b0F.
2
Combine sweet potatoes, 3 tablespoons olive oil, salt, pepper, garlic powder, onion powder and crushed red pepper (if desired) in a large resealable bag and shake to coat. Place on parchment-covered baking and roast until fork tender, 30-35 minutes. Cool completely.
3
For the dressing, in small bowl, whisk mayonnaise, salsa and lime juice.
4
Add remaining 1 tablespoon olive oil to a large skillet over medium heat and swirl to coat pan. Add chopped onion and corn to the hot skillet, flipping every 2-3 minutes with a spatula. Cook 7-10 minutes or until corn is light golden brown. Cool completely.
5
In a large bowl, combine sweet potatoes, corn and onions, celery, red bell peppers, and scallions. Add salsa dressing and stir gently to combine.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2-1/2 pounds Sweet Potatoes Peeled And Cut In Bite Size Chunks, 4 Tablespoons Olive Oil, Divided, 1/2 teaspoons Salt, 1/4 teaspoons Fresh Ground Black Pepper, and more.

Yes, Sweet Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sweet Potato Salad

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