Sweet Potato Salad
2 pounds sweet potatoes
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon chili powder
½ teaspoon ground cumin
¼ cup chopped fresh cilantro
½ cup red bell pepper
4 tablespoons scallion
- Peel and dice sweet potatoes. Place the sweet potatoes into a roasting pan with a light spraying of cooking spray. Roast them for 1 hour at 375 degrees or until tender.
- While the potatoes are cooking, make dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm, or refrigerate and bring to room temperature before serving.
Yield: 6 servings
Per Serving (excluding unknown items): Calories: 228, Fat: 12 g (48.0% calories from fat), Protein: 2 g, Carbohydrate: 28 g, Dietary Fiber: 4 g, Cholesterol: 0 mg, Sodium: 20 mg,
Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 ½ Fat