We served this salad the other day for a luncheon where the client wanted some creativity in their menu with a variety of vegetarian salads and a chicken entree. I can always come up with great salads, but this one is a true winner! Enjoy…
SW roasted sweet potato salad with ancho chili and lime~
- 1.5 #’s sweet potatoes or yams
- one bunch scallions
- Juice of two small limes
- One cup brown sugar
- Canola oil
- Apple cider vinegar
- Ground ancho chili powder
- Salt and pepper
Peel and coarsely dice the sweet potatoes into 3/3 inch cubes. Toss with a little of the canola oil, salt and pepper and brown sugar and roast in a 450 degree oven until golden brown, about 15 minutes. Allow to cool.
Blend additional oil, vinegar, lime juice ancho and brown sugar together and toss roasted sweet potatoes in dressing. Add scallions and season to taste.
Serve at room temperature and enjoy!