Southwestern Sweet Potato Salad

Holly Clegg
  • Yield: 12 servings


6cups peeled sweet potatoes (Louisiana yams) chunks (about 2 1/2 pounds)
-- Salt and pepper to taste
3tablespoons olive oil, divided
1/2cup chopped red bell pepper
1/2cup chopped red onion
2/3cup frozen corn, thawed
2/3cup black beans, drained and rinsed
1/4cup chopped cilantro
3tablespoons lime juice
1teaspoon minced garlic
1tablespoon jarred jalapeno slices


  1. Preheat oven 425F. Coat foil lined baking sheet with nonstick cooking spray. 
  2. On prepared pan, toss together sweet potatoes, salt and pepper and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp. Cool.
  3. In large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro.
  4. In blender, puree lime juice, garlic, jalapeno and remaining 2 tablespoons olive oil. Toss with potato mixture and serve. Makes about 6 cups.

Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.

Nutritional Info *per serving

  • Calories 113
  • Fat 4g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 99mg
  • Carbohydrate 19g
  • Fiber 3g
  • Sugars 4g
  • Protein 2g