Why Make This Recipe
Sweet Potato Salad is a vibrant and nutritious dish that is perfect for any occasion. It’s not just tasty; it’s also packed with vitamins and minerals. The combination of sweet potatoes, veggies, and a zesty dressing makes for a filling meal or a delightful side dish. You can enjoy it at picnics, potlucks, or simply as a healthy lunch option. Plus, it’s easy to make, and you can customize it to fit your taste.
How to Make Sweet Potato Salad
Ingredients
- 2 sweet potatoes or American yams, diced into 1 inch chunks – about 4 cups (butternut squash works too)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 small jalapeno, adjust to taste
- 1 shallot, minced (or 1/4 of a red onion)
- 1 cup corn
- 1 1/2 cups zucchini, chopped in half inch cubes
- 1 red bell pepper, chopped in 1/2 inch pieces
- 2 green onions, chopped
- 1 cup fresh cilantro
- 1 clove garlic, grated or minced
- 1/8 cup apple cider vinegar
- 1/4 cup fresh lime juice
- 1 tablespoon maple syrup
- 1/2 teaspoon chipotle powder (more for spicy)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 cup olive oil
Directions
- Preheat your oven to 425°F (220°C).
- In a bowl, place the diced sweet potatoes. Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper. Toss well to coat.
- Spread the sweet potatoes on a parchment-lined baking sheet. Make sure they have space to cook evenly.
- Roast the sweet potatoes in the oven for 15 minutes. Afterward, toss them and continue roasting for another 10 minutes until they become tender and slightly crispy. Set aside to cool.
- Meanwhile, heat a pan over medium-high heat. Add a drizzle of olive oil along with jalapeno, shallots, corn, and zucchini. Sauté for about 2 minutes until the corn and zucchini are just tender. Allow to cool for about 10 minutes.
- In a separate bowl, whisk together the garlic, apple cider vinegar, lime juice, maple syrup, chipotle powder, oregano, cumin, coriander, and salt. Gradually drizzle in the olive oil while whisking until fully combined.
- In a large bowl, combine the cooled corn mixture with scallions, red bell pepper, and the cooled sweet potatoes. Pour in half of the dressing, and add more to taste. Adjust salt as needed. Mix in cilantro right before serving.
- For a crunchy finish, garnish with toasted pumpkin seeds and avocado slices if desired.
How to Serve Sweet Potato Salad
This salad can be served warm, at room temperature, or chilled. It pairs well with grilled meats, fish, or can be enjoyed on its own as a light meal. For added flavor, consider topping it with nuts or seeds, or serving it alongside a simple green salad.
How to Store Sweet Potato Salad
You can store leftover Sweet Potato Salad in an airtight container in the refrigerator for up to three days. If you plan to make it ahead, consider mixing in the dressing just before serving to keep the veggies fresh.
Tips to Make Sweet Potato Salad
- Feel free to adjust the amount of jalapeno if you prefer a milder or spicier salad.
- You can roast the vegetables ahead of time for quicker assembly.
- If you want to add more protein, consider adding black beans or grilled chicken.
Variation
You can customize this salad by adding different vegetables like roasted beets or carrots, or even nuts for extra crunch. If you’re looking for different dressings, a yogurt-based dressing can also work well.
FAQs
1. Can I use frozen corn?
Yes, frozen corn is a great option! Just thaw it before adding it to the salad.
2. Is this salad gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a suitable choice for those with gluten sensitivities.
3. Can I make this salad ahead of time?
Absolutely! You can prepare the salad a day in advance. Just remember to add the dressing close to serving time for the best flavor and texture.
