As a Fort Collins nutritionist, I made this recipe and took it to a potluck dinner last night and it got rave reviews. At least 6 or 7 people came up to me and commented on how incredibly delicious this salad is. Its a low glycemic whole food recipe filled with fresh vegetables. Give it a try– its a quick and easy recipe and you won’t be disappointed!
Cilantro Lime Sweet Potato Salad
Yield: 4-6 servings
3 lbs sweet potatoes
2 tablespoons oil (olive or grapeseed)
1/3 cup lime juice
2 tablespoons maple syrup (or honey or 5 drops stevia)
1/2 cup green onions
1/4 cup cilantro leaves, chopped
1/2 cup toasted pecans (opt.)
sea salt and pepper to taste
1. Preheat oven to 400 degrees F.
2. Cut sweet potatoes into 1-inch chunks. Put in a large baking pan, drizzle with 1 1/2 tablespoon oil, sprinkle with salt, and mix to coat. Spread potatoes in a single layer and bake, stirring occasionally, until tender when pierced or about 25-30 minutes.
3. In a large bowl, mix lime juice, maple syrup, and remaining 1/2 tablespoon oil. Add hot roasted sweet potatoes to lime juice mixture, along with green onions and cilantro. Top with pecans if desired. Mix well and season to taste with sea salt and pepper. Serve immediately, or cool to room temperature and mix again before serving. Enjoy!