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Sweet Potato Salad
Roasted sweet potatoes and corn, creamy avocados, crisp bell peppers, green onion, lime juice, and cilantro all tossed together to create a beautiful and delicious potato salad!
Servings 6
Ingredients
- 1 lb sweet potatoes pealed and sliced into thick slices
- 1 ear of corn husked with kernels removed
- 1 tablespoon olive oil
- 2 avocados skin and pit removed, chopped
- 1 red pepper seeds removed and chopped
- 1 orange or yellow pepper seeds removed and chopped
- ¼ cup green onions chopped
- ½ cup fresh cilantro chopped
- juice of 2 limes
- salt and pepper to taste
Instructions
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Preheat oven to 400 degrees. In a large bowl, combine sweet potatoes, corn kernels, olive oil and salt and pepper. Toss to fully coat. Arrange potatoes and corn in a single layer on a backing sheet. Roast until fully cooked and golden brown, about 20 minutes flipping once in the middle. Set aside to let cool.
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Once sweet potatoes and corn are cool, sprinkle avocado pieces with a little salt and let sit for about 5 minutes. While waiting, cube sweet potatoes.
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In a large bowl, combine sweet potatoes, corn, avocado, bell peppers, green onions, and cilantro. Top with lime juice, salt and pepper, and stir to coat completely. Enjoy!
Recipe Notes
This is a 2Teaspoons indoor version of a Two Peas and Their Pod recipe