Sweet potato salad drizzled with pumpkin seed dressing

Deliciously Spicy Sweet Potato Salad with Pepita Dressing

Servings: 4 | Prep Time: 60 minutes

Ingredients

• 2 pounds of sweet potatoes (approximately 4 medium-sized)
• 6 tablespoons olive oil
• 1.5 teaspoons kosher salt
• Freshly cracked black pepper, to taste
• 1/4 cup pepitas (hulled pumpkin seeds), either raw or roasted
• 1 teaspoon red pepper flakes, mild or hot, to preference
• 2 limes
• 1 can (15 ounces) of black beans
• 1 large avocado
• A hefty handful of fresh cilantro
• 4 scallions, sliced thinly
• 1 cup crumbled cotija cheese (optional)

Preparation Instructions

Preheat your oven to 400°F (200°C). Begin by halving the sweet potatoes lengthwise, then slicing each half into 1/4-inch half-moon pieces. Prepare a large baking sheet by lightly coating it with 1 tablespoon of olive oil.

Spread the sweet potato slices onto the sheet, drizzle with an additional 1 to 2 tablespoons of olive oil, add kosher salt, and season generously with black pepper. Allow the sweet potatoes to remain slightly stacked as they will shrink while roasting.

Roast them for about 20 minutes, or until they are beautifully browned on the bottom. Afterward, flip the sweet potatoes and continue roasting for an additional 15 minutes until they are tender and speckled with a delightful golden crust.

While the sweet potatoes are roasting, heat 3 tablespoons of olive oil in a small skillet over medium heat. Add in the pepitas and let them sizzle for 1 to 2 minutes. Keep an eye on them, as raw pepitas require more time than roasted ones. Once they are a shade darker, remove from heat and season them with salt and red pepper flakes. Set this mixture aside.

Next, rinse and drain the black beans. Cut the avocado in half and remove the pit, leaving the halves in their skins. Slice the avocado thinly without cutting through the skin, then chop the cilantro roughly. Slice the scallions, both the white and green parts, and halve the limes, slicing one half into wedges. Squeeze a lime wedge over the avocado to prevent browning.

Once the sweet potatoes are done roasting, quickly spoon the pepita mixture and any remaining oil over the warm potatoes. Squeeze the lime juice from both halves over the potatoes, then scatter the black beans on top. Carefully remove the avocado slices, fanning them out decoratively over the salad. Finally, sprinkle the salad with chopped cilantro and scallions, adding cotija cheese if you choose. Adjust seasoning with additional salt and pepper as needed.

Plate the sweet potato salad and serve immediately with extra lime wedges on the side. Enjoy this colorful, vibrant dish! Leftovers can be stored in the fridge for several days, although it’s best enjoyed fresh, without reheating.