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Roasted Sweet Potato Mango Salad

Roasted Sweet Potato Mango Salad

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 10 m
Jeni

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

healthycooker
3

healthycooker

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 servings, using 1/2 each of an avocado, lemon and a mango and 1/4 c. of cilantro and green onion. Yummy. Thanks for this recipe.

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