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Ingredients1 h 10 m servings 495 cals
Original recipe yields 6 servings
- 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.
Per Serving: 495 calories; 14.2 g fat; 91.4 g carbohydrates; 6.9 g protein; 0 mg cholesterol; 666 mg sodium. Full nutrition
ReviewsRead all reviews 2
I used sesame oil instead of olive. I'm not sure this would have been more than a four but I added coarsely chopped pistachio nuts to this and that did it. I changed the proportions for two serv...