Post by wilderness on May 23, 2022 15:22:51 GMT -5
Sweet Potato Salad-annrms
Prep Time: 20 Cook Time: 35 Servings: Yield: 8 servings
Source: Smalltownwoman.com
Ingredients
2 1/2 lbs sweet potatoes peeled and cut in bite size chunks
4 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon crushed red pepper (optional)
1 small onion chopped
1 1/2 cups corn
2 stalks celery chopped
1 red bell pepper diced small
3 scallions chopped
DRESSING
1/3 cup mayonnaise
1/3 cup salsa
1 tablespoon fresh lime juice
Directions
Preheat oven to 400 degrees
Combine sweet potatoes, 3 tablespoons olive oil, salt, pepper, garlic powder, onion powder and crushed red pepper (if desired) in a large Ziploc style bag and shake to coat. Place on parchment covered baking and roast until fork tender; 30-35 minutes. Cool completely.
In small bowl whisk together mayonnaise, salsa and lime juice.
Add 1 tablespoon olive oil to a large skillet over medium heat and swirl to coat pan. Add chopped onion and corn to the hot skillet; flip every 2-3 minutes with a spatula. Cook 7-10 minutes or until the corn is light golden brown. Cool completely.
In a large bowl combine sweet potatoes, corn and onions, celery, red bell peppers, and scallions. Add the salsa dressing and stir gently to combine.
Nutrition
Fat: 14.5 g
Calories: 289
Saturated Fat: 2.2 g
Sodium: 351.3 mg
Fiber: 6 g
Cholesterol: 3.8 mg
Carbohydrate: 38.2 g
Sugar: 9.9 g
Trans Fat: 0 g
Protein: 3.9 g
Ingredients
2 1/2 lbs sweet potatoes peeled and cut in bite size chunks
4 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon crushed red pepper (optional)
1 small onion chopped
1 1/2 cups corn
2 stalks celery chopped
1 red bell pepper diced small
3 scallions chopped
DRESSING
1/3 cup mayonnaise
1/3 cup salsa
1 tablespoon fresh lime juice
Directions
Preheat oven to 400 degrees
Combine sweet potatoes, 3 tablespoons olive oil, salt, pepper, garlic powder, onion powder and crushed red pepper (if desired) in a large Ziploc style bag and shake to coat. Place on parchment covered baking and roast until fork tender; 30-35 minutes. Cool completely.
In small bowl whisk together mayonnaise, salsa and lime juice.
Add 1 tablespoon olive oil to a large skillet over medium heat and swirl to coat pan. Add chopped onion and corn to the hot skillet; flip every 2-3 minutes with a spatula. Cook 7-10 minutes or until the corn is light golden brown. Cool completely.
In a large bowl combine sweet potatoes, corn and onions, celery, red bell peppers, and scallions. Add the salsa dressing and stir gently to combine.
Nutrition
Fat: 14.5 g
Calories: 289
Saturated Fat: 2.2 g
Sodium: 351.3 mg
Fiber: 6 g
Cholesterol: 3.8 mg
Carbohydrate: 38.2 g
Sugar: 9.9 g
Trans Fat: 0 g
Protein: 3.9 g
