Sweet potato salad with chili lime dressing

This is a great salad that is perfect with all kinds of barbecue and grilled foods. It’s also a wonderful way to brighten up a winter dinner of broiled chicken or beef.

Ingredients:

• 2 lbs sweet potatoes, washed
• ¼ cup extra-virgin olive oil
• 2 Tbsp fresh lime juice
• 1 tsp chili powder
• ½ tsp ground cumin
• ¼ cup finely chopped fresh cilantro leaves (or more)
• salt and freshly ground black pepper to taste
• 2 poblano chiles, roasted, peeled, seeded and finely chopped
• 4 scallions, white and light green parts, finely chopped

Directions

1. Place the sweet potatoes in a steamer and cook until done, but firm (about 15-20 minutes). Don’t overcook or your salad will be mushy and falling apart. Cool and peel. Slice about ¼ inch thick rounds.
2. While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt & pepper in a small bowl.
3. Add the poblano pepper and scallions to the potatoes and toss with the dressing.
4. Season again w/ salt and pepper.
5. Serve warm or refrigerate and bring to room temperature before serving.

Makes 6 servings

Want to share your own recipe? Email it to becca.friedman@richmondconfidential.org with the subject “Richmond Cooks”. Don’t forget a title, ingredients, directions, serving size, and a little about how the recipe came to you. Bon Apetit!