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Roasted Sweet Potato Salad

Vibrant Roasted Sweet Potato Salad with a Tropical Twist

Enjoy a colorful Roasted Sweet Potato Salad bursting with flavors and a tropical twist, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad
Cuisine: Tropical
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Sweet Potatoes, diced Substitute with yams for a different flavor.
  • 2 tablespoons Extra Virgin Olive Oil Avocado oil is a tasty substitute.
  • to taste Kosher Salt
  • to taste Freshly Cracked Pepper
  • 4 slices Bacon, chopped Use smoked tempeh for a vegetarian alternative.
  • 1 cup Bell Peppers (Orange/Yellow), diced Opt for red peppers for extra sweetness.
  • 1 cup Fresh Pineapple, diced Canned pineapple may change the texture slightly.
  • 1/4 cup Chives, chopped Green onions work well as a substitute.
  • 1/4 cup Flat-leaf Parsley, chopped Can be swapped with cilantro.
For the Chili Lime Dressing
  • 1 medium Shallot, chopped Red onion or green onion tops can also work.
  • 1 tablespoon Ginger, grated Feel free to use ground ginger.
  • 1 small Jalapeno Pepper, diced Adjust based on your preference for spice.
  • 1 teaspoon Chipotle Chile Powder Replace with paprika for a milder taste.
  • 1 teaspoon Chili Powder Mix different varieties for unique flavor.
  • 1/2 teaspoon Kosher Salt Sea salt is a suitable alternative.
  • 1 tablespoon Lime Zest Fresh lime is best.
  • 2 tablespoons Lime Juice Fresh lime is best.
  • 1 tablespoon Honey Maple syrup can be used as a vegan alternative.
  • 1 tablespoon White Wine Vinegar Apple cider vinegar can be substituted.

Equipment

  • Oven
  • Skillet
  • Mixing Bowl
  • Blender

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C). Prepare two baking sheets with non-stick aluminum foil or parchment paper.
  2. Spread diced sweet potatoes across the baking sheets in a single layer. Drizzle with olive oil, season with salt and pepper, and roast for about 30 minutes, stirring halfway through.
  3. In a large skillet over medium heat, fry the chopped bacon until crispy for about 8–10 minutes. Drain on paper towels.
  4. In the same skillet, sauté the diced bell peppers over medium heat for 5–7 minutes until softened and lightly golden.
  5. In a large mixing bowl, combine roasted sweet potatoes, sautéed peppers, pineapple, chives, and parsley. Toss gently to mix.
  6. Blend the shallot, ginger, jalapeño, chipotle powder, chili powder, kosher salt, lime zest, lime juice, and honey in a blender until smooth. Gradually add olive oil while blending.
  7. Drizzle dressing over the salad ingredients and mix gently. Crumble the crispy bacon on top, adjusting seasonings for taste.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 300mgPotassium: 450mgFiber: 4gSugar: 6gVitamin A: 16000IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

Ensure to cut sweet potatoes into uniform pieces for even roasting. For extra texture, consider adding toasted nuts or seeds.

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