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My review
Roasted Sweet Potato Mango Salad
Jeni
"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."
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Ingredients
1 h 10 m servings 495 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- If habanero peppers are too spicy, use 1 serrano pepper instead.
Nutrition Facts
Per Serving: 495 calories; 14.2 g fat; 91.4 g carbohydrates; 6.9 g protein; 0 mg cholesterol; 666 mg sodium. Full nutrition
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6/1/2014
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...