Sweet Potato Salad
Ingredients
- 5 lb sweet potatoes, peeled and cut into cubes
- 2 sweet onions, coarsely chopped
- ½ cup olive oil, divided
- 2 tsp honey
- 2 Tbsp lime juice
- 2 Tbsp white wine vinegar
- ¼ cup chopped fresh cilantro
- 2 red bell peppers, chopped
- 2 jalapeño peppers, seeded and chopped
- 1 (4.6-oz) pkg roasted, salted pepitas (pumpkin seeds)
Instructions
- Preheat oven to 400°F. Place potatoes and onions on 2 large rimmed baking sheets; toss with ¼ cup oil, and season lightly with salt and pepper.
- Bake 30 to 40 minutes or until potatoes and onions are browned and tender.
- Whisk together ¼ cup oil, honey, lime juice, vinegar, and cilantro in a large bowl. Add potato mixture, and toss. Stir in bell peppers, jalapeños, and pumpkin seeds. Serve warm, or refrigerate up to 3 days.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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