Serves a Crowd

Southwest Sweet Potato Salad

August 27, 2018
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Photo by What We Eat Gals
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

Potato salad is a staple at any family gathering or picnic. We've created a lighter, more summery version of the classic by swapping white potatoes for sweet potatoes and cutting the mayonnaise down. This sweet potato salad has a little southwestern kick that compliments any barbecue. —What We Eat Gals

What You'll Need
  • 2 pounds Sweet Potatoes
  • 1 Red Onion
  • 1 Red Pepper
  • 3 tablespoons Olive Oil
  • 1/4 cup Aioli
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Cayenne
  • 2 tablespoons Sliced Scallion
  • 1/4 cup Cilantro
  • 1 Avocado, Sliced
  • to taste Salt and Pepper
  1. Preheat oven to 425. Cube sweet potatoes, julienne red onion, and small dice red pepper. Toss liberally with olive oil and salt and pepper.
  2. Roast potatoes and vegetables on parchment lined sheet tray for about 25-30 minutes, until potatoes are soft and roasted.
  3. Mix potatoes and vegetables with aioli, smoked paprika, cayenne, and scallions.
  4. Top with sliced avocado and cilantro. Salad can be served warm or chilled.

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