Sweet Potato Salad
Sweet Potato Salad is a combination of Southern hospitality meets flavor packed Tex Mex with a simple three ingredient dressing that brings it all together.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: potatoes
- Method: bake
- Cuisine: southern
Scale
Ingredients
- 2 1/2 lbs sweet potatoes peeled and cut in bite size chunks
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon crushed red pepper (optional)
- 1 small onion chopped
- 1 1/2 cups corn
- 2 stalks celery chopped
- 1 red bell pepper diced small
- 3 scallions chopped
Dressing
- 1/3 cup mayonnaise
- 1/3 cup salsa
- 1 tablespoon fresh lime juice
Instructions
- Preheat oven to 400 degrees
- Combine sweet potatoes, 3 tablespoons olive oil, salt, pepper, garlic powder, onion powder and crushed red pepper (if desired) in a large Ziploc style bag and shake to coat. Place on parchment covered baking and roast until fork tender; 30-35 minutes. Cool completely.
- In small bowl whisk together mayonnaise, salsa and lime juice.
- Add 1 tablespoon olive oil to a large skillet over medium heat and swirl to coat pan. Add chopped onion and corn to the hot skillet; flip every 2-3 minutes with a spatula. Cook 7-10 minutes or until the corn is light golden brown. Cool completely.
- In a large bowl combine sweet potatoes, corn and onions, celery, red bell peppers, and scallions. Add the salsa dressing and stir gently to combine.
Keywords: potato salad, sweet potato corn salad, summer potato salad, summer party food, recipe using sweet potatoes, blackened corn and sweet potato salad
Find it online: https://www.smalltownwoman.com/sweet-potato-salad/