ROASTED SWEET POTATO MANGO SALAD
This is a wonderful, refreshing roasted sweet potato salad with mangoes and avocados. It's very easy and never fails to impress! Add habanero peppers for a spicy kick. Serve at room temperature or chilled.
Provided by Jeni
Categories Salad Potato Salad Recipes No Mayo
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread sweet potatoes onto a baking sheet; spray with cooking spray and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Roast potatoes in the preheated oven until soft, about 20 minutes. Transfer potatoes to a plate and refrigerate until cooled completely.
- Whisk lemon juice, olive oil, brown sugar, sea salt, and 1/2 teaspoon black pepper together in a bowl; let rest for at least 5 minutes.
- Mix chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, and habanero pepper together in a large bowl. Drizzle dressing over potato mixture and toss to coat.
Nutrition Facts : Calories 494.7 calories, Carbohydrate 91.4 g, Fat 14.2 g, Fiber 15.7 g, Protein 6.9 g, SaturatedFat 2.1 g, Sodium 665.6 mg, Sugar 33.5 g
THE BEST SWEET POTATO POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
- Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
- Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
- Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.
AIP SWEET POTATO & MANGO SALAD RECIPE - (4.7/5)
Provided by erinstargirl
Number Of Ingredients 15
Steps:
- Preheat oven to 400° and line a half sheet pan with parchment paper. Toss the sweet potato with melted fat and salt and arrange on prepared pan. Roast, flipping once, for about 30 minutes. Until the potatoes have some color and are fork tender. Meanwhile, mix the mangos, onions/shallot, green onions, and cilantro in a large salad bowl. In a small mason jar shake the lime zest, sea salt, and oil together. Once the sweet potatoes are ready, carefully toss them in along with the dressing. Serve with sliced avocado. This salad is delicious warm and even better served cold the next day.
TROPICAL SWEET POTATO SALAD
I had an abundance of sweet potatoes, so I put them to work and came up with this sweet and spicy salad. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place sweet potatoes, mango and onion in a single layer in 2 foil-lined 15x10x1-in. baking pans. Spritz with cooking spray; sprinkle with chili powder, salt and pepper. Bake, turning vegetables at least twice, until tender, 35-40 minutes; cool. Transfer to a large serving bowl., Combine Miracle Whip, yogurt, pineapple juice concentrate and serrano peppers. Fold into potato mixture. Refrigerate, covered, at least 1 hour. Serve cold. If desired, sprinkle with sliced serrano.
Nutrition Facts : Calories 240 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 317mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 7g fiber), Protein 4g protein.
MOM'S SWEET POTATO SALAD
My mother used to make this potato salad. We all liked it back then- and now my family likes it, too!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the sweet potatoes, onion and red pepper. In a small bowl, blend remaining ingredients; add to potato mixture and toss to coat. Cover and refrigerate.
Nutrition Facts : Calories 292 calories, Fat 19g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 436mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein.
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