Growing Chefs! Ontario Sweet Potato Salad

Sweet Potato Salad

Sweet potatoes can elevate any potato dish with their amazing flavour! Their sweetness helps them to caramelize, and they give an amazing burst of colour!
Serves 4 to 6
1 kilogram sweet potatoes, washed1 tablespoon olive oil1 tablespoon chili powder1 lime, zest and juice1/2 teaspoon cumin1/4 teaspoon garlic powder1/4 teaspoon onion powder1/4 teaspoon salt2 tablespoons honey2 tablespoons olive oil1 cup corn1 can black beans1 red bell pepper, diced1 green bell pepper, diced1/4 bunch cilantro, roughly chopped
Knife or safe chopperCutting boardBowls of various sizesMeasuring cupsMeasuring spoonsSpatulaRaspStrainerWhiskTray lined with parchmentTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat the oven to 400°F.

Cut sweet potatoes into 1 inch pieces, trying to keep them as even as possible. Toss in a medium bowl with ¼ cup olive oil and then place evenly on a parchment lined tray and roast in 400°F oven until golden brown.

In a medium bowl, combine all spices, lime zest and juice, salt, honey and olive oil and whisk until combined very well.

Remove the cilantro from the stem, and chop finely.

Drain and rinse black beans very well. Combine in a large bowl with corn and chopped cilantro.

Cut the sides of the pepper off around the core, then slice into thin strips. Cut these thin strips into small cubes and place into the bowl with the corn, cilantro and beans. Add the cooled sweet potato to this bowl.

Get Cooking!

Combine dressing with the bowl of vegetables and mix well but gently, being careful not to mash and break up the sweet potato. Serve chilled or at room temperature.