Sweet Potato Salad With Warm Pepita Dressing Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.Peel and dice the sweet potatoes into bite-sized cubes.
• STEP 3.In a large bowl, toss the sweet potatoes with olive oil, salt, and pepper.
• STEP 4.Spread the sweet potatoes in a single layer on the prepared baking sheet.
• STEP 5.Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized.
• STEP 6.While the sweet potatoes are roasting, prepare the warm pepita dressing.
• STEP 7.In a small saucepan, heat the olive oil over medium heat.
• STEP 8.Add the pepitas and cook until they are lightly toasted, about 2-3 minutes.
• STEP 9.Remove the saucepan from heat and stir in the lime juice, honey, cumin, and chili powder.
• STEP 10.Season with salt and pepper to taste.
• STEP 11.Once the sweet potatoes are done, transfer them to a serving bowl.
• STEP 12.Pour the warm pepita dressing over the sweet potatoes and toss to coat.
• STEP 13.Garnish with fresh cilantro and additional pepitas.
• STEP 14.Serve the sweet potato salad warm or at room temperature.
• STEP 15.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to dice the sweet potatoes into evenly sized cubes to ensure even cooking.
• You can adjust the amount of chili powder in the dressing to suit your spice preference.
• To make this salad vegan, you can substitute maple syrup for honey in the dressing.

Storage and Serving

• This sweet potato salad is best served warm or at room temperature.
• It can be served as a side dish or as a main course for a light lunch.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.