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Roasted Sweet Potato Salad with Chili Lime Dressing

When I made this dish for a school event, the entire staff went wild over it. It's delicious, healthy, beautiful and easy to make. —Sue Miller, Kirkland, Washington
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    7 servings


  • 2 pounds large sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 large sweet red pepper, cut into 1/2-inch pieces
  • 8 green onions, chopped
  • 1/2 cup minced fresh parsley
  • 1/4 cup minced fresh cilantro
  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 4 teaspoons chili powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper, optional


  • In a large bowl, toss sweet potatoes with oil. Transfer to a greased 15x10x1-in. baking pan. Bake at 400° for 30-40 minutes or until potatoes are tender, stirring twice. Cool for 10 minutes. In a large bowl, combine the red pepper, onions, parsley, cilantro and sweet potatoes.
  • In a small bowl, whisk the oil, lime juice, chili powder, salt, cumin, pepper and cayenne if desired. Drizzle over salad; toss to coat. Serve warm or cold.
Nutrition Facts
3/4 cup: 228 calories, 15g fat (2g saturated fat), 0 cholesterol, 283mg sodium, 24g carbohydrate (10g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

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