Vanessa's Sweet Potato Salad

1. 1

   Preheat oven to 400.

2. 2

   Toss peeled, diced sweet potato chunks in canola oil, sesame oil, cumin, coriander, paprika, curry powder and salt until thoroughly coated.

3. 3

   Spread evenly in jelly roll pan or large baking stone and roast in oven until lightly browned, around 20 minutes.

4. 4

   Set aside to cool.

5. 5

   While sweet potatoes roast:.

6. 6

   --Prepare bell peppers, scallions, sesame seeds and cilantro, set aside.

7. 7

   --Combine extra-virgin olive oil, lime juice, salt, cumin and pepper in jar or dressing cruet; shake well to combine.

8. 8

   Set aside.

9. 9

   When sweet potatoes are room temperature, combine them in large bowl with bell peppers, scallions, sesame seeds and cilantro; add dressing and mix thoroughly.

10. 10

    Can be served at room temperature or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.