The Pioneer Woman Tasty Kitchen
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Sweet Potato Salad

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Level: Easy

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Description

This Sweet Potato Salad with avocado, tomato, onion, lime and cilantro is SO easy to make and is guaranteed to be a huge hit in any group! A vegan, gluten-free and Whole30 dish that can be served several ways, including as a salad, side dish, or as an appetizer dip with chips and crackers on the side. The recipe can easily be double for larger crowds.

Ingredients

  • 2 whole Medium Sweet Potatoes, Diced; About 4 Cups Or 550g
  • 1 whole Medium Red Onion, Diced; About 2 Cups Or 250g
  • 2 Tablespoons Olive Oil
  • ¼ teaspoons Salt
  • 3 whole Medium Avocados, Diced; About 3 Cups Or 400g
  • 1 pint Cherry Tomatoes, Halved Or Quartered; About 1 1/2 Cups Or 255g
  • ½ cups Freshly Chopped Cilantro
  • 1 whole Lime, Juiced

Preparation

1. Preheat oven to 425.

2. Place diced sweet potatoes and onion on a baking tray and pour two tablespoons of olive oil on top. Sprinkle salt over veggies and toss until evenly coated. Place tray in the oven and cook for 30 minutes, stirring halfway through.

3. Remove from the oven and set aside until potatoes and onions have completely cooled.

4. Transfer cooled onion and potato to a large bowl and add the diced avocado, halved tomatoes, cilantro and freshly squeezed lime juice. Toss gently until everything is evenly combined.

5. Serve as a salad or side dish to your main entrée, or as an appetizer with chips and crackers.

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