Sweet Potato Salad with Chili-Lime Dressing

(Just Add Water, Chattman)


This is a great summer salad, perfect with all kinds of barbecue and grilled foods.  Itís also a wonderful way to brighten up a winter dinner of broiled chicken or beef.


2 pounds sweet potatoes, peeled and cut into 1-inch chunks

1/4 C finely chopped fresh cilantro leaves

1/3 cup extra-virgin olive oil

salt and freshly ground black pepper to taste

2 tablespoons fresh lime juice

Ĺ medium-size red bell pepper, seeded and cut into 1/4 in ch dice

1 teaspoon chili powder

4 scallions, white and light green parts, finely chopped

Ĺ teaspoon ground cumin



Place the sweet potatoes in a large saucepan and cover with water.  Bring to a boil and cook until just tender, 7-10 minutes (donít overcook or your salad will be mushy and falling apart.)  Drain and transfer to a large bowl.


While the potatoes are cooking, make the dressing.  Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt and pepper in a small bowl.  Add the red bell pepper and scallions to the potatoes and toss with the dressing.  Season again with salt and pepper.  Serve warm or refrigerate and bring to room temperature before serving.