Sweet Potato Salad With Chili Lime Dressing

From Barbara Bream

This is a great salad that is perfect with all kinds of barbecue and grilled foods.  It’s also a wonderful way to brighten up a winter dinner of broiled chicken or beef.

 

2 lbs sweet potatoes, washed

¼ cup extra-virgin olive oil

2 Tbls fresh lime juice

1 tsp chili powder

½ tsp ground cumin

¼ cup finely chopped fresh cilantro leaves (or more)

salt and freshly ground black pepper to taste

2 pablano chilis, roasted, peeled, seeded and finely chopped

4 scallions, white and light green parts, finely chopped

 

Place the sweet potatoes in a steamer and cook until done, but firm (about 15-20 minutes). Don’t overcook or your salad will be mushy and falling apart.  Cool and peel. Slice about ¼ inch thick rounds.

While the potatoes are cooking, make the dressing.  Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt & pepper in a small bowl.  Add the pablano pepper and scallions to the potatoes and toss with the dressing.  Season again w/ salt and pepper.  Serve warm or refrigerate and bring to room temperature before serving.

Makes 6 servings

 

 

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