This vibrant sweet potato salad is a delightful mix of flavors and textures, perfect for a light lunch or a side dish at your next gathering. The roasted sweet potatoes bring a natural sweetness, while the red bell pepper and red onion add a refreshing crunch. Finished with a zesty lime juice dressing, this salad is both nutritious and delicious.
If you don't usually have cilantro or lime juice in your kitchen, you might need to pick these up at the supermarket. Cilantro adds a fresh, herbal note to the salad, while lime juice provides a tangy brightness that balances the sweetness of the sweet potatoes. Make sure to get fresh cilantro and limes for the best flavor.
Ingredients for Sweet Potato Salad Recipe
Sweet potatoes: These are the star of the dish, providing a sweet and tender base. Olive oil: Used for roasting the sweet potatoes, adding a rich flavor and helping them brown. Salt: Enhances the natural flavors of the ingredients. Black pepper: Adds a hint of spice and complexity. Red bell pepper: Adds a crunchy texture and a burst of color. Red onion: Provides a sharp, tangy flavor that complements the sweetness of the sweet potatoes. Cilantro: Adds a fresh, herbal note to the salad. Lime juice: Provides a tangy brightness that balances the sweetness of the sweet potatoes.
Technique Tip for This Recipe
When roasting sweet potatoes, ensure they are spread out in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, which prevents them from achieving that desirable caramelized exterior. For an extra layer of flavor, consider adding a pinch of smoked paprika or cumin to the olive oil mixture before tossing the sweet potatoes.
Suggested Side Dishes
Alternative Ingredients
sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness when roasted, making it a great alternative.
olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point, suitable for roasting.
salt - Substitute with sea salt: Sea salt provides a similar salty flavor but with a slightly different mineral content.
black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor, often described as more earthy.
red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and crunch, making them a good alternative.
red onion - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to red onions, which can be a nice variation.
cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace the herbal notes of cilantro.
lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness, though with a slightly different citrus flavor.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Dish
Allow the sweet potato salad to cool completely before storing. This helps maintain the texture and prevents condensation from making it soggy.
Transfer the salad to an airtight container. This will keep the flavors fresh and prevent any unwanted odors from seeping in.
Store the container in the refrigerator. The sweet potato salad will stay fresh for up to 3-4 days.
If you plan to freeze the salad, portion it into individual servings. This makes it easier to thaw only what you need.
Place the portions into freezer-safe bags or containers. Squeeze out as much air as possible to prevent freezer burn.
Label the containers with the date. This helps you keep track of how long the sweet potato salad has been stored.
When ready to eat, thaw the salad in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
Before serving, give the salad a gentle toss. You might want to add a bit more lime juice or cilantro to refresh the flavors.
Avoid reheating the salad in the microwave, as it can alter the texture of the sweet potatoes and make them mushy. Instead, enjoy it cold or at room temperature.
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Spread the sweet potato salad evenly on a baking sheet. Cover with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until warmed through. This method helps maintain the texture of the roasted sweet potatoes.
Microwave Method: Place the sweet potato salad in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. This is a quick method but may slightly alter the texture of the red bell pepper and red onion.
Stovetop Method: Heat a non-stick skillet over medium heat. Add the sweet potato salad and stir occasionally for about 5-7 minutes, or until heated through. This method can help retain the crispiness of the roasted sweet potatoes while evenly warming the red bell pepper and red onion.
Steaming Method: Place the sweet potato salad in a heatproof dish that fits inside a steamer basket. Steam over boiling water for about 5-7 minutes, or until heated through. This gentle method helps preserve the flavors and textures of the cilantro and lime juice dressing.
Best Tools for This Recipe
Oven: Used to roast the sweet potatoes until they are tender and lightly browned.
Baking sheet: A flat surface to spread the cubed sweet potatoes on for roasting.
Knife: Essential for peeling and cubing the sweet potatoes, as well as dicing the red bell pepper and red onion.
Cutting board: Provides a safe surface for cutting and chopping the vegetables.
Mixing bowl: Used to combine the roasted sweet potatoes with the other ingredients.
Measuring spoons: Necessary for accurately measuring the olive oil, salt, and black pepper.
Tongs or spatula: Useful for tossing the sweet potatoes with olive oil, salt, and pepper on the baking sheet.
Citrus juicer: Helps in extracting fresh lime juice efficiently.
Serving spoon: Used to mix the salad gently and serve it.
How to Save Time on This Recipe
Pre-cook sweet potatoes: Boil the sweet potatoes for 10 minutes before roasting to cut down on oven time.
Use pre-diced veggies: Purchase diced red bell pepper and red onion from the store to save chopping time.
Batch prep: Roast extra sweet potatoes and store them for future recipes.
Cilantro hack: Use kitchen scissors to quickly chop cilantro directly into the bowl.
Efficient lime juicing: Roll the lime on the counter before juicing to get more juice with less effort.
Sweet Potato Salad Recipe
Ingredients
Main Ingredients
- 2 large sweet potatoes peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup red bell pepper diced
- ½ cup red onion diced
- ¼ cup cilantro chopped
- ¼ cup lime juice freshly squeezed
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cubed sweet potatoes on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat.
- Roast in the preheated oven for 25-30 minutes, or until tender and lightly browned. Let cool.
- In a large mixing bowl, combine the roasted sweet potatoes, red bell pepper, red onion, and cilantro.
- Drizzle with lime juice and toss gently to combine. Adjust seasoning with more salt and pepper if needed.
- Serve immediately or refrigerate for later.
Nutritional Value
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