Southwest Sweet Potato Salad

Southwest Sweet Potato Salad

It’s true, I can’t get enough. I could eat sweet potatoes every day, easily. (As could my almost-one year old daughter!) Here’s another, great for spring and summer, perfect for picnics as there’s no pesky mayo to worry about, and sure to be a healthy hit.


1/4 cup red wine vinegar
5 garlic cloves, 2 minced and 3 peeled but whole
2 teaspoons cumin
1/2 teaspoon smoked paprika
dash chili powder
1 teaspoon salt
1/2 cup extra-virgin olive oil
3 pounds sweet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
2 poblano peppers, seeded, roasted, skinned and diced*
2 cups corn
2 red bell peppers, diced
3 scallions, chopped
1/2 cup cilantro, chopped

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.

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.

*For tips on roasting peppers of all kinds, check this out from The Wednesday Chef!

— posted by Anne


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