Best Simple Sweet Potato Salad Recipes

SIMPLE SWEET POTATO SALAD

Simple Sweet Potato Salad image

As the name says, a straightforward salad with a light citrus dressing. A nice accompaniment to grilled entrees.

Provided by Chef Kate

Categories Yam/Sweet Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 medium sweet potatoes
4 green onions, thinly sliced
2 celery ribs, halved lengthwise and sliced on the diagonal (about 2/3 cup)
1/4 cup olive oil
1/2 lemon, juice of
3 tablespoons orange juice, fresh
1 tablespoon soy sauce (reduced sodium is fine)
1 garlic clove, mashed (or pressed, (or more, to taste)
1/2 teaspoon chili powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
cilantro (optional)

Steps:

Preheat oven to 400°F
Rinse and dry the sweet potatoes. Wrap each with foil and bake until tender when pierced with a knife, about 40 to 60 minutes. Set aside to cool.
When cool enough to handle, peel the potatoes and cut them into bite-size pieces and transfer to a large bowl. Add green onions and celery. Set aside.
Combine the remaining ingredients in a large measuring cup. Whisk well.
Pour over the potato mixture and stir gently to coat, but avoid breaking up the potatoes.
If you like cilantro (I love it), add in a generous amount of leaves for color, aroma and flavor.
Serve at once, or refrigerate, covered, until ready to serve.

CHICKEN WITH ROASTED SWEET POTATO SALAD : REAL SIMPLE MAGAZINE

CHICKEN WITH ROASTED SWEET POTATO SALAD : REAL SIMPLE MAGAZINE image

Categories Chicken

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 sweet potatoes (about 1 pound), peeled and cut into thin wedges
1 red onion, thinly sliced
3 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
1 bunch spinach, thick stems removed (about 4 cups)
2 tablespoons fresh lime juice

Steps:

Heat oven to 425 degrees On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes. Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side. In a large bowl, toss the warm potato mixture with the spinach, lime juice and 1/4 teaspoon salt. Serve with the chicken.

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