Roasted Sweet Potato with Lime (Printable)

Golden caramelized sweet potatoes meet zesty lime dressing in this vibrant, wholesome salad.

# What You'll Need:

→ Vegetables

01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 small red onion, sliced thin
03 - 1 red bell pepper, diced
04 - 2 cups baby spinach leaves
05 - 1/4 cup fresh cilantro, chopped

→ Dressing

06 - 3 tablespoons extra virgin olive oil
07 - Zest and juice of 2 limes
08 - 1 tablespoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, finely minced
11 - Salt and freshly ground black pepper, to taste

→ Optional Additions

12 - 1/3 cup feta cheese, crumbled
13 - 1/4 cup toasted pumpkin seeds

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25–30 minutes, turning once, until golden and tender. Set aside to cool slightly.
04 - In a large bowl, whisk together the remaining olive oil, lime zest and juice, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper.
05 - Add roasted sweet potatoes, red onion, bell pepper, spinach, and cilantro to the bowl. Toss gently to combine and coat with dressing.
06 - Transfer salad to a serving platter. Sprinkle with crumbled feta and toasted pumpkin seeds, if using. Serve immediately or at room temperature.

# Expert Advice:

01 -
  • The caramelized edges of roasted sweet potatoes become even more irresistible when they soak up that bright lime honey dressing
  • Its one of those rare salads that actually tastes better after the flavors have mingled for an hour
02 -
  • Overdressing this salad is the quickest way to ruin it—start with half the dressing and add more only if the leaves seem dry after tossing
  • The spinach will release water if you dress it too early, so wait until the sweet potatoes have cooled for at least ten minutes before combining everything
03 -
  • Do not crowd the baking sheet when roasting or the potatoes will steam instead of caramelize
  • Use a microplane for the garlic—it dissolves into the dressing without any harsh raw chunks

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