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Sweet Potato Salad with Warm Pepita Dressing

Sweet Potato Salad with Warm Pepita Dressing

by Sigona's Home Deliveries: April 29, 2020

Looking for a new summer salad recipe? Try this delicious sweet potato salad that has a crunch, nice acidity, and an explosion of flavor! This simple recipe is hardy enough for a meal on its own and makes great leftovers.

Cook Time:60 minutesServings:Servings: 4Source:smittenkitchen.com

Ingredients:

  • 2 pounds (about 4 medium) sweet potatoes
  • 6 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black pepper
  • 1/4 cup pepitas (hulled pumpkin seeds), raw or roasted
  • 1 teaspoon red pepper flakes, or less for a more mild flavor
  • 2 limes
  • 1 15-ounce can black beans
  • 1 large avocado
  • 1 big handful fresh cilantro
  • 4 scallions
  • 1 cup crumbled cotija (optional)

Directions: 

  1. First, heat oven to 400 degrees F. While the oven is heating, cut the potatoes into ¼ inch slices. Coat in 2 tablespoons of olive oil. Season to taste with salt and pepper.
  2. Spread the potatoes evenly on a pan; roast for 20 minutes, until browned underneath, then flip potatoes and roast another 15 minutes, until all of the pieces are tender. 
  3. Combine pepitas with 3 tablespoons of olive oil in a small skillet and warm over medium heat. Let pepitas sizzle in the oil for 1 to 2 minutes. Remove from heat, season to taste with salt and red pepper flakes. Set aside until potatoes are ready.
  4. Drain and rinse your black beans. Set aside. 
  5. Halve the avocado, leave the halves in their skin, and cut the avocado into thin slices. Roughly chop cilantro, thinly slice scallions (white and green portions), and halve your limes, reserve one lime half and cut further into wedges.
  6. When potatoes are ready, immediately pour pepitas and oil over potatoes, and follow by squeezing the juice of your three lime halves over the combination. Follow by scattering the tray with black beans.
  7. Remove avocado slices in sections and scatter over the pan, then sprinkle pan with cilantro and scallions, plus cotija cheese. Season with additional salt and pepper.
  8. Scoop sections of potatoes and their toppings onto plates, serve with extra lime wedges and enjoy!

Additional note: 

Squeeze one lime wedge over the avocado to keep it from browning while waiting for potatoes to finish.

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