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Southwestern Sweet Potato Salad

Southwestern Sweet Potato Salad

A sensational and explosive combination of roasted sweet yams, crunchy corn, black beans in a light jalapeño dressing.. This recipe is from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 easy recipes from my Louisiana Kitchen.


  • 6 cups peeled sweet potato (Louisiana yams) chunks (about 2 1/2 pounds)
  • Salt and pepper to taste
  • 3 tablespoons olive oil, divided
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 2/3 cup frozen corn, thawed
  • 2/3 cup black beans, drained and rinsed
  • 1/4 cup chopped cilantro
  • 3 tablespoons lime juice
  • 1 teaspoon minced garlic
  • 1 tablespoon jarred jalapeno slices


  • Preheat oven to 425 degrees. Line baking pan with foil and coat with nonstick cooking spray.
  • On prepared pan, toss together sweet potatoes, salt and pepper and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp. Cool.
  • In large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro.
  • In blender, puree lime juice, garlic, jalapeno and remaining 2 tablespoons olive oil. Toss with potato mixture and serve.

This recipe makes 12 (1/2-cup) servings.

Nutritional Analysis (per serving)

  • 113 calories (28% calories from fat)
  • 4 grams fat
  • 0 grams saturated fat
  • 0 milligrams cholesterol
  • 99 milligrams sodium
  • 19 grams carbohydrates
  • 3 grams dietary fiber
  • 4 grams sugars
  • 2 grams protein
  • Dietary Exchanges: 1 1/2 starch, 1/2 fat

Nutrition Nugget: Their rich orange color lets you know sweet potatoes are rich in vitamin A and powerful anti-inflammatory antioxidants.

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