Roasted Sweet Potato Mango Salad

Roasted Sweet Potato Mango Salad

1
Jeni 0

"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."

Ingredients

1 h 10 m servings 495 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 91.4g
  • 29%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 666 mg
  • 27%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spread sweet potatoes onto a baking sheet; spray with cooking spray and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  3. Roast potatoes in the preheated oven until soft, about 20 minutes. Transfer potatoes to a plate and refrigerate until cooled completely.
  4. 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.
  5. 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.
  • profile image

Your rating

Cancel
Submit

Reviews

1
  1. 1 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...