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This Southwestern Sweet Potato Salad is an easy side dish recipe that is perfect for summer or fall! The southwestern flavors and addition of sweet potatoes changes up the classic potato salad recipe, turning it into a fun and festive summer side dish.
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Southwestern Sweet Potato Salad
Prep Time
50 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
 
This Southwestern Sweet Potato Salad is an easy side dish recipe that is perfect for summer or fall! The southwestern flavors and addition of sweet potatoes changes up the classic potato salad recipe, turning it into a fun and festive summer side dish.
Course: Side Dish
Cuisine: American
Keyword: Southwestern Sweet Potato Salad
Servings: 6 Servings
Author: Michelle
Ingredients
  • 3 cups diced sweet potatoes, about 3 med-large peeled sweet potatoes; or pre-cut sweet potatoes
  • 2-3 Tbsp olive oil
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 1/2 cups sweet corn, I used frozen that I heated until warm
  • 1 15 oz can black beans, drained
  • 1 1/2 cups diced bell peppers, I used green, yellow, red, and orange
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp seasoned salt, or to taste
  • 1 Tbsp lime juice
  • 2 Tbsp roasted red pepper dressing, or, you can use chipotle ranch, southwestern flavored dressing, honey mustard, etc.
Instructions
  1. Preheat oven to 425 degrees. Spread sweet potatoes onto a non-stick foil lined large sheet pan. Drizzle with olive oil, beginning with 2 Tbsp. If you think it needs more, add the extra Tbsp. Sprinkle with salt and pepper. Stir the sweet potatoes around until they are all evenly coated.
  2. Cook for 25 -30 minutes, until they are browned and fork tender (a little crisp on the outside and soft inside), stirring the sweet potatoes every so often.
  3. Mix roasted sweet potatoes, corn, black beans, bell peppers, cilantro, seasoned salt, lime juice and dressing together.
  4. Once combined, serve immediately, or serve chilled (this salad tastes great warm, at room temperature, and cold).
  5. Enjoy!