Southwest Sweet Potato Salad

Southwest Sweet Potato Salad

Prep Time: 8am

Cook time: 7am

Serves: infinity

Description Edit

I could eat sweet potatoes every day, easily. Here’s another recipe, great for spring and summe, perfect for picnics as there’s no pesky mayo to worry about, and sure to be a healthy hit. This recipe for Southwest Sweet Potato Salad is simply amazing!

Ingredients Edit

  • ¼ cup red wine vinegar
  • 5 garlic cloves, 2 minced and 3 peeled but whole
  • 2 teaspoons cumin
  • ½ teaspoon of a smoked paprika
  • dash chili powder
  • 1 teaspoon salt
  • ½ cup extra-virgin olive oil
  • 3 pounds sweet potatoes, peeled and cut into 1½ to 2 inch chunks
  • 2 poblano peppers, seeded, roasted, skinned + diced*
  • 2 cups of corn
  • 2 red bell peppers, diced
  • 3 scallions, chopped
  • ½ cup of cilantro

Directions Edit

  1. Whisk together vinegar, seasonings and the two minced garlic cloves. Slowly whisk in olive oil; set aside. Boil sweet potatoes and remaining three whole garlic cloves in salted water just until fork tender - approximately 20 minutes. Drain and let cool, discarding garlic cloves.
  2. In a large serving bowl, stir together vinaigrette, poblano peppers, corn, bell peppers, scallions and cilantro. Add sweet potatoes and toss together. Add additional salt and coarse black pepper to taste.
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