sweet potato salad with chili-lime dressing

By Sandy Todd Webster
Aug 16, 2010

We’re in that limbo between summer and autumn, and our palates are craving something to suit both sides of the approaching equinox. This recipe pays homage to the fading days of summer with fresh herbs and chili-citrus flavor while welcoming fall by using a plentiful and very healthy root vegetable. This side dish is perfect for picnics and barbeques, but it also stands up beautifully at Thanksgiving dinner as an alternative to traditional sweet potato and yam dishes. Not only is it delicious, but it’s a feast for the eyes! If you don’t like cilantro, substitute parsley or another herb you enjoy.

2 pounds sweet potatoes, peeled and cut into 1-inch chunks

4 tablespoons (tbs) olive oil

3 tbs lime juice

11/2 teaspoons (tsp) chili powder

1/2 cup fresh cilantro, finely chopped (or substitute parsley or another herb if you don’t like cilantro)

1 tsp ground cumin

1 medium-sized red bell pepper, seeded and cut into 1/4-inch chunks

1 bunch scallions, finely chopped

1 tsp salt

1 tsp freshly ground pepper

Place sweet potatoes in large saucepan and cover with water. Bring to boil and cook until just tender (7–10 minutes). Drain and transfer to large bowl. While potatoes are cooking, make dressing: in small bowl, whisk together olive oil, lime juice, chili powder, cumin and cilantro. Add red bell pepper and scallions to drained potatoes, and toss with dressing. Add salt and pepper. Serve warm, or refrigerate and bring to room temperature before serving. Makes six servings.

Per Serving: 260 calories; 10 grams (g) total fat; 2 g saturated fat; 4 g fiber; 420 milligrams (mg) sodium; 0 mg cholesterol; 41 g carbs; 3 g protein.

Source: Nutrition Action Newsletter, September 2001.
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Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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