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Roasted Sweet Potato Salad With Lime Dressing Recipe

Sweet potatoes are lovely little tubers, but this particular recipe had us at “lime dressing.” Take a look at the ingredients, and you’ll quickly see why.

Roasted Sweet Potato Salad With Lime Dressing in a black bowl.

The lime dressing is thick, rich, creamy, and delicately tangy with olive oil, homemade mayonnaise, 1/4 cup of fresh lime juice, cilantro, ground cumin, and jalapeño (the latter being optional if you like it hot). If you prefer your dressing on the sweet-sour side, a dash of honey will gratify your sweet tooth, bite after bite.

To begin, you’ll want to dice your sweet potatoes and squash into bite-size pieces; ambercup is a nice squash to work with – the kind you make ambercup coconut milk dessert in.

While they are roasting in the oven, you get the pleasure of preparing the lime dressing. It is simple – put all ingredients in a bowl and whisk away. Then add it to the cooled roasted potatoes and squash, along with the finely chopped celery and crumbled bacon.

Yes, the four slices of bacon add a familiar crunch of flavor, and that appeals to children of all ages, so make sure to add it in. Bacon tastes strangely wonderful with lime dressing…

If your brain is going wild with the possibilities (ours certainly are), then you might even think of one-day serving lime dressing with poached eggs. Skip the Hollandaise sauce and go straight to the good stuff. Like all things in life, you never know if you like it until you try it. Are you ready for lime dressing on your salad?

Roasted Sweet Potato Salad With Lime Dressing Recipe

Serves: 4 Prep: 20 min Cook: 35 min

Ingredients

Lime Dressing Ingredients

Roasted Sweet Potato Salad With Lime Dressing preparation.

Preparation

  1. Preheat oven to 400 F.
  2. In a bowl, combine the sweet potatoes, squash, olive oil, garlic, paprika, chili powder, and oregano; then season to taste.
  3. Place on a baking sheet and roast in the oven for 30 to 35 minutes or until tender, turning at the halfway point.
  4. Let cool while preparing the dressing.
  5. In a bowl, whisk all the ingredients for the lime dressing and season to taste.
  6. In a salad bowl, combine the roasted vegetables, celery, and bacon.
  7. Pour the dressing over the salad and toss gently until well covered.
  8. Refrigerate before serving.
Roasted Sweet Potato Salad With Lime Dressing in a black bowl.
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Roasted Sweet Potato Salad With Lime Dressing Recipe

It's a salad revelation! Roasted sweet potatoes and squash are mixed with a zesty lime dressing to create a potato salad you can't find at the deli counter.
Course Salad
Cuisine American
Keyword lime dressing, recipe, roasted sweet potatoes, salad
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 people
Calories 463kcal
Cost 5

Ingredients

  • to 3 sweet potatoes peeled and diced
  • 1/2 squash peeled and diced (butternut, ambercup, etc.)
  • 2 celery stalks sliced
  • 3 to 4 bacon slices cooked and crumbled (optional)
  • 2 garlic cloves minced
  • 1 tsp. smoked paprika
  • 1 tsp. chili powder
  • 1/2 tsp. dried oregano
  • 1/4 cup olive oil
  • Sea salt and freshly ground black pepper

Lime Dressing Ingredients

  • 1/4 cup olive oil
  • 1/4 cup homemade mayonnaise
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh cilantro chopped
  • 1/2 tsp. ground cumin
  • 1 jalapeño seeded and minced (optional)
  • Sea salt and freshly ground black pepper

Instructions

  • Preheat oven to 400 F.
  • In a bowl, combine the sweet potatoes, squash, olive oil, garlic, paprika, chili powder, and oregano; then season to taste.
    to 3 sweet potatoes, 1/2 squash, 2 garlic cloves, 1 tsp. smoked paprika, 1 tsp. chili powder, 1/2 tsp. dried oregano, 1/4 cup olive oil, Sea salt and freshly ground black pepper
  • Place on a baking sheet and roast in the oven for 30 to 35 minutes or until tender, turning at the halfway point.
  • Let cool while preparing the dressing.
  • In a bowl, whisk all the ingredients for the lime dressing and season to taste.
    1/4 cup olive oil, 1/4 cup homemade mayonnaise, 1/4 cup fresh lime juice, 1/4 cup fresh cilantro, 1/2 tsp. ground cumin, 1 jalapeño, Sea salt and freshly ground black pepper
  • In a salad bowl, combine the roasted vegetables, celery, and bacon.
    2 celery stalks, 3 to 4 bacon slices
  • Pour the dressing over the salad and toss gently until well covered.
  • Refrigerate before serving.

Nutrition

Calories: 463kcal | Carbohydrates: 15g | Protein: 4g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 25g | Trans Fat: 0.05g | Cholesterol: 17mg | Sodium: 227mg | Potassium: 471mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11057IU | Vitamin C: 25mg | Calcium: 76mg | Iron: 2mg