Sweet Potato Salad

This side dish is colorful, refreshing and has a nice variety of textures. The flavors meld as the salad sits and the dressing has a chance to absorb, so it’s nice to make the day before if possible.

3 Okinawan purple sweet potato (medium)
1 cup corn (shucked, cut off cobb, canned or defrosted frozen)
½ cup red bell pepper (sliced thin)
2 tbsp. sweet onion (slivered)
¼ cup cilantro (chopped)
1 clove garlic (minced or pressed)
3 tbsp. avocado or other light oil
2 tbsp. fresh lime juice
1 tbsp. honey
¼ tsp. prepared mustard
¼ tsp. salt (or to taste)
dash pepper
1 head soft-leaf lettuce (rinsed and drained well)

Bake sweet potatoes at 375° until easily pierced with a knife. Cool, peel and cut into 1″ cubes. Or alternately, peel, cut into cubes and steam until soft.

In a large bowl, combine the corn, bell pepper, sweet onion and cilantro. Gently fold in the potatoes.

For the dressing, in a separate, small bowl, whisk together the garlic, oil, lime juice, honey, mustard, salt and pepper. Add to the salad and mix well. Serve on a bed of lettuce.

Recipe By:

Chef Alyssa Moreau

Prep + Cook Time:

45 mins

Serving Size:

3 to 4 servings

As featured in…

Aug. 24, 2022 Coupon Book