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Roasted Sweet Potato Mango Salad

Jeni

"This is a wonderful, refreshing roasted sweet potato salad with mangoes and avocados. It's very easy and never fails to impress! Add habanero peppers for a spicy kick. Serve at room temperature or chilled."
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Ingredients

1 h 10 m servings 495 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spread sweet potatoes onto a baking sheet; spray with cooking spray and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  3. Roast potatoes in the preheated oven until soft, about 20 minutes. Transfer potatoes to a plate and refrigerate until cooled completely.
  4. Whisk lemon juice, olive oil, brown sugar, sea salt, and 1/2 teaspoon black pepper together in a bowl; let rest for at least 5 minutes.
  5. Mix chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, and habanero pepper together in a large bowl. Drizzle dressing over potato mixture and toss to coat.

Footnotes

  • Cook's Note:
  • If habanero peppers are too spicy, use 1 serrano pepper instead.

Nutrition Facts


Per Serving: 495 calories; 14.2 g fat; 91.4 g carbohydrates; 6.9 g protein; 0 mg cholesterol; 666 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

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I used sesame oil instead of olive. I'm not sure this would have been more than a four but I added coarsely chopped pistachio nuts to this and that did it. I changed the proportions for two serv...

I made 1/2 the recipe but added a can of rinsed black beans. Made the full amount of dressing and added about 2/3 of it to the salad