Southwestern Sweet Potato Salad

  • Yield 12 servings

Sensational! This combination of roasted sweet yams, crunchy corn, black beans in a light jalapeno dressing — an explosion of flavors and colors.


6 cups peeled sweet potatoes (Louisiana yams) chunks (about 2 1/2 pounds)
Salt and pepper to taste
3 tablespoons olive oil, divided
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
2/3 cup frozen corn, thawed
2/3 cup black beans, drained and rinsed
1/4 cup chopped cilantro
3 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon jarred jalapeno slices


  1. Preheat oven 425F and prepare a baking sheet with cooking spray.
  2. Toss sweet potatoes in 1 tbs of oil and salt and paper. Roast potatoes on baking sheet until crisp, usually 30 minutes.
  3. Toss sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro in a large bowl.
  4. Puree lime juice, garlic, jalapeno and remaining 2 tablespoons olive oil in a blender or food proceessor. Toss mixture with potatoes and serve.



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