Sunday, August 30, 2015

Tex Mex Sweet Potato Salad

I really needed a side dish for my cilantro lime salmon and this seemed like a perfect solution!  I'm not a huge fan of overly mayonnaise-y potato salads, so I really wanted something that would fill me up without being too much.
This potato salad uses a homemade honey mustard dressing that feels like a nice light solution to mayo.  I halved the dressing recipe for you guys because there was a ton in the bottom of the bowl when I was done.  
This recipe is also very easily made vegan, substitute agave or maple syrup for the honey!

Tex Mex Sweet Potato Salad

Tex Mex Sweet Potato Salad

Ingredients:
about 1 1/4 pounds sweet potatoes (about 2 jumbo), washed, peeled, and cut into 1-inch pieces
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
3 green onions, thinly sliced
1 medium red bell pepper, diced 
1 cup corn (I use frozen that I allowed to thaw)
1/2 cup cilantro leaves, minced
1 Tbsp. honey
1 Tbsp. dijon mustard
1 Tbsp. lime juice
1 Tbsp. oil
1/4 tsp. salt
1/4 tsp. pepper
pinch cayenne pepper, optional and to taste

Preparation:
Preheat oven to 400F. Line a baking sheet with foil and spray with cooking spray. Add the sweet potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 40 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary, I recommend starting to check at 30 minutes for doneness.
Add the green onions, red pepper, corn, cilantro to a large bowl; set aside.
Add the honey, dijon mustard, lime juice, remaining olive oil, salt and pepper, optional cayenne pepper to a medium bowl, whisk to combine; set aside.
After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine. Taste, check for seasoning balance, make any necessary tweaks, and serve. Potato salad can be served warm, at room temp, or chilled.  
Enjoy!

Recipe adapted from Averie at Averie Cooks