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Sweet Potato Salad with Chili Lime Dressing Print Email


2 pounds sweet potatoes, peeled and cut into 1/4-inch dice
1/4 cup extra-virgin olive oil, divided
1 medium red bell pepper, diced small
4 scallions, white and green parts, sliced
1/4 cup minced cilantro leaves
3 tablespoons freshly squeezed lime juice, plus grated zest of 1 lime
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper

Preheat the oven to 400F. 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.

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. - serves 6, Adapted from Epicurious by Carolyn Cope (Umami Girl)
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