Roasted Sweet Potato Mango Salad

Name: Roasted Sweet Potato Mango Salad
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Ingredients: 4 large sweet potatoes, cut into cubes; cooking spray; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 1 lemon, juiced; 3 tablespoons olive oil; 2 tablespoons brown sugar; 1 teaspoon sea salt; 0.5 teaspoon ground black pepper; 2 large mangoes - peeled, seeded, and chopped; 0.75 cup minced onion; 0.75 cup chopped fresh cilantro; 1 large avocado - peeled, pitted, and chopped; 1 green onion, chopped; 0.5 habanero pepper, seeded and minced

4.5

(2)

2 Reviews

1 Photo

This is a wonderful, refreshing roasted sweet potato salad with mangoes and avocados. It's very easy and never fails to impress! Add habanero peppers for a spicy kick. Serve at room temperature or chilled.

Recipe by Jeni

Published on March 5, 2020

1

Prep Time:

20 mins

Cook Time:

20 mins

Additional Time:

30 mins

Total Time:

1 hrs 10 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

Potatoes:

4 large sweet potatoes, cut into cubes
cooking spray
½ teaspoon salt
½ teaspoon ground black pepper

Dressing:

1 lemon, juiced
3 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon sea salt
½ teaspoon ground black pepper

Salad:

2 large mangoes - peeled, seeded, and chopped
¾ cup minced onion
¾ cup chopped fresh cilantro
1 large avocado - peeled, pitted, and chopped
1 green onion, chopped
½ habanero pepper, seeded and minced

Directions

Preheat oven to 400 degrees F (200 degrees C).
Spread sweet potatoes onto a baking sheet; spray with cooking spray and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Roast potatoes in the preheated oven until soft, about 20 minutes. Transfer potatoes to a plate and refrigerate until cooled completely.
Whisk lemon juice, olive oil, brown sugar, sea salt, and 1/2 teaspoon black pepper together in a bowl; let rest for at least 5 minutes.
Mix chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, and habanero pepper together in a large bowl. Drizzle dressing over potato mixture and toss to coat.

Cook's Note:

If habanero peppers are too spicy, use 1 serrano pepper instead.

Nutrition Facts (per serving)

495	Calories
14g	Fat
91g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 495
% Daily Value *
Total Fat 14g	18%
Saturated Fat 2g	11%
Sodium 666mg	29%
Total Carbohydrate 91g	33%
Dietary Fiber 16g	56%
Total Sugars 34g
Protein 7g
Vitamin C 59mg	293%
Calcium 134mg	10%
Iron 6mg	34%
Potassium 1518mg	32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.