Today’s post is my favorite way lately to enjoy sweet potatoes. My lifelong friend Sarah came to visit recently, and when we were out to eat and had this dish together we knew we had to re-create it. Simple, bright, and flavorful.
Start by tossing the chopped sweet potatoes with olive oil, cumin, paprika, cayenne, salt and pepper. Then bake for 30 minutes, tossing once half way through.
In a large bowl combine olive oil, lemon juice, parsley and cilantro. When the hot potatoes come out of the oven, add them to the bowl.
Toss it all together…
…and top it with some sliced almonds. Enjoy!
Mediterranean Sweet Potato Salad
Prep time
Cook time
Total time
Author: Alicia Shaw, adapted from PCC Natural Markets
Serves: 4-6
Ingredients
- 2 pounds sweet potatoes, cut into chunks, skin on
- 2 tablespoons olive oil, divided
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon each, salt and pepper
- ¼ cup lemon juice
- ¼ cup fresh Italian flat leaf parsley, chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons sliced almonds, toasted
Instructions
- Preheat oven to 425 F.
- On a baking sheet toss potatoes, 1 T olive oil, cumin, paprika, cayenne, salt and pepper.
- Bake for 15 minutes. Toss and then bake for 15 more minutes.
- In a large bowl combine 1 T olive oil, lemon juice, parsley and cilantro.
- Add the hot potatoes to the bowl with the lemon dressing and toss.
- Top with sliced almonds.
Gorgeous and tempting-looking! Must try!
Thanks, Angela! Very easy and makes great leftovers too 🙂
Made this delicious salad tonight! I made it as directed, but the next time I will make some modifications. I will probably shorten the cooking time to 15-20 minutes and drop the cumin and cayenne. Personally, I loved the salad as is, but unfortunately, I have two men in my household who do not have a taste for “heat.” Otherwise, this is a tasty, simple side that will become a staple on my dinner table!! Thanks, Alicia, for another great dish!!! (P.S. If I cut the potatoes into larger pieces, I could probably cook them a little longer.)
Glad you enjoyed it! The size you cut the potatoes will surely affect their cook time and I didn’t specify the size in great detail, so thanks for the feedback. Darn those boys and their spices! At least like you said, next time you know how you’ll modify it to please the whole family.
Great flavor. The spice the cayenne provided was great for my husband and me, but precluded the kids from eating it. Next time I’ll divide the potatoes in two and put 1/8 t cayenne on the adult portion. Left overs are great too – even cold!
Thanks Michelle! Great idea to adjust and make it kiddo friendly. Based on yours and Anita’s comments, either my heat tolerance is higher than I thought or my cayenne pepper is old and has lost some of its heat!
Wow! This is absolutely amazing! I have a BBQ to go to and I love taking new refreshing dishes and I have no doubt that everyone will love this! Yum! Thanks so much for this recipe 🙂
Thank you, Jessie! I hope everyone at the BBQ does enjoy it 🙂
Michael and I are making a double batch of these for a family party tonight. The 3rd time I’ve made them, love them! I always use too much Cheyenne. Lol. Maybe 3rd time will be the charm 😉
That’s so great to hear, Heather! There are varying heat levels of cayenne. I’ve accidentally bought a really spicy one before and gone overboard. Good luck!!
Does this salad do made in advance and served cold? Thanks,
Yes, Adrienne. You can certainly make it in advance and serve it cold!
Delicious! Plan to share at potlucks & enjoy at home regularly. Great recipe. Thank you!
Have made this so many times and it’s the BEST!! My go-to sweet potato recipe. I’m not a heat lover so I just skip the cayenne and it’s perfect. Great cold, great leftover, all around GREAT. Thanks Alicia!