Southwestern Sweet Potato Salad
6 Cups peeled sweet potato (Louisiana yams) chunks (about 2 ½ pounds)
Salt and pepper to taste
3 Tablespoons olive oil, divided
1/2 Cup chopped red bell pepper
1/2 Cup chopped red onion
2/3 Cup frozen corn, thawed
2/3 Cup black beans, drained and rinsed
1/4 Cup chopped cilantro
3 Tablespoons lime juice
1 Teaspoon minced garlic
1 Tablespoon jarred jalapeno slices
1. Preheat oven to 425 degrees. 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.
Credits: Holly Clegg.