We got oodles of sweet potatoes this week (and last) from Bountiful Baskets. Here’s an interesting and different way to enjoy them.

Mexican Sweet Potato Salad

2 large sweet potatoes, cubed
1 onion, chopped
3 cloves garlic, minced
2 red peppers, chopped (I used one red and 1 green)
1/2 bag frozen corn (I used some of the corn I froze a couple weeks ago)
3 large stalks swiss chard including stems, chopped (I used the rest of my head of cabbage)
1 jalapeno, minced (I omitted this…Baby A is not a fan :)
olive oil

1/4 cup olive oil
1/4 cup apple cider vinegar
1/8 cup water
1 Tbsp. chili powder
1 Tbsp. cumin
salt and pepper to taste

1.Heat 2 Tbsp oil in large pan. Add chopped sweet potato. Cook until tender (20 min). Transfer to large bowl.
2. Heat 2 Tbsp oil. Add onion. saute until soft. Add garlic, stir, cook 1 min longer.
3. Add rest of the veggies to the bowl with the potatoes.
4. Blend dressing ingredients. Toss.
5. Serve warm or room temperature.

We enjoyed this with a couple of grilled grass-fed ribeyes. It was delicious and very easy to put together.

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One Response to Mexican Sweet Potato Salad

  1. That looks beautiful! I bet it tastes wonderful!

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