The Crisper Whisperer: Sweet Potato Salad With Chili-Lime Dressing Recipe

1. 1

   Preheat the oven to 400u00b0F. Toss the diced sweet potatoes with 1 tablespoon of the olive oil and some salt and pepper on a sheet pan. Arrange the potatoes in a single layer and roast until just tender, about 30 minutes. Let cool slightly and then transfer to a large bowl along with the bell pepper, scallions and cilantro.

2. 2

   In a small bowl, whisk together the remaining 3 tablespoons olive oil, lime juice and zest, chili powder, cumin, a couple of generous pinches of salt, and some freshly ground black pepper. Pour the dressing over the salad; toss gently. Serve warm, at room temperature or even chilled. This salad can be made up to a day ahead and in fact improves with a little rest time.

* Per serving · 4 servings · Values may vary.

No additional tips available.