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Sweet potato salad with chili lime dressing

on November 23, 2010

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.


  • 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


  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

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