Southwest Sweet Potato Salad

Flavorful Southwest Sweet Potato Salad Recipe from USA with Garlic, Powder and Poblano Peppers

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Southwest Sweet Potato Salad is a flavorful and colorful dish that combines the sweetness of sweet potatoes with the smokiness of paprika and cumin, along with the heat of chili powder. This salad is perfect for a summer barbecue or as a side dish for any meal.

History

This recipe draws inspiration from traditional Southwestern flavors, combining ingredients commonly found in Mexican and Tex-Mex cuisine. The combination of sweet potatoes, roasted poblano peppers, and corn creates a unique and delicious salad that is sure to be a hit with your family and friends.

Ingredients

0.25 cup red wine vinegar
5 garlic cloves, 2 minced and 3 peeled but whole
2 tsp cumin
0.5 tsp smoked paprika
dash of chili powder
1 tsp salt
0.5 cup extra-virgin olive oil
3 lb (1.36 kg) sweet potatoes, peeled and cut into 1.5 to 2 inch chunks
2 poblano peppers, seeded, roasted, skinned + diced*
2 cups of corn
2 red bell peppers, diced
3 scallions, chopped
0.5 cup of cilantro

How to prepare

Whisk together vinegar, seasonings, and the two minced garlic cloves. Slowly whisk in olive oil; set aside.
Boil sweet potatoes and remaining three whole garlic cloves in salted water just until fork-tender - approximately 20 minutes. Drain and let cool, discarding garlic cloves.
In a large serving bowl, stir together vinaigrette, poblano peppers, corn, bell peppers, scallions, and cilantro. Add sweet potatoes and toss together.
Add additional salt and coarse black pepper to taste.

Variations

Add black beans or avocado for extra protein and creaminess.
Top with crumbled feta or cotija cheese for added flavor.
Mix in some diced tomatoes or red onion for a fresh twist.

Cooking Tips & Tricks

Be sure to roast the poblano peppers until the skin is charred and blistered, then place them in a sealed plastic bag to steam. This will make it easier to remove the skin.

- For added flavor, you can grill the sweet potatoes instead of boiling them. Simply toss them in olive oil and season with salt and pepper before grilling until tender.

- To save time, you can use frozen corn instead of fresh corn. Just be sure to thaw it before adding it to the salad.

Serving Suggestions

Serve Southwest Sweet Potato Salad as a side dish with grilled chicken or steak, or enjoy it on its own as a light and healthy lunch.

Cooking Techniques

Roasting the poblano peppers adds a smoky flavor to the salad.

- Boiling the sweet potatoes until fork-tender ensures they are soft and easy to eat.

Ingredient Substitutions

Use regular paprika if you don't have smoked paprika on hand.

- Substitute green bell peppers for the red bell peppers if desired.

Make Ahead Tips

You can prepare the vinaigrette and roast the poblano peppers ahead of time, then assemble the salad just before serving.

Presentation Ideas

Serve Southwest Sweet Potato Salad in a large serving bowl garnished with extra cilantro leaves for a pop of color.

Pairing Recommendations

This salad pairs well with grilled meats, such as chicken, steak, or shrimp. It also goes well with a side of guacamole or salsa.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the salad until warmed through.

Nutrition Information

Calories per serving

Each serving of Southwest Sweet Potato Salad contains approximately 250 calories.

Carbohydrates

Each serving of Southwest Sweet Potato Salad contains approximately 35 grams of carbohydrates.

Fats

Each serving of Southwest Sweet Potato Salad contains approximately 15 grams of fat.

Proteins

Each serving of Southwest Sweet Potato Salad contains approximately 4 grams of protein.

Vitamins and minerals

Sweet potatoes are a great source of vitamin A, vitamin C, and potassium. Poblano peppers are rich in vitamin C and vitamin A, while bell peppers are high in vitamin C and vitamin B6.

Alergens

This recipe contains no common allergens, but be sure to check for any specific allergies among your guests.

Summary

Southwest Sweet Potato Salad is a nutritious and delicious dish that is high in vitamins and minerals, while also being relatively low in calories.

Summary

Southwest Sweet Potato Salad is a delicious and nutritious dish that is perfect for any occasion. With its vibrant colors and bold flavors, this salad is sure to become a new favorite in your recipe collection.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Southwest Sweet Potato Salad. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria has always been a wonderful cook, and I have learned so much from her over the years. As we chatted and caught up, she mentioned that she had just made a new salad recipe that she thought I would love.

Maria brought out a colorful bowl filled with a vibrant mix of sweet potatoes, black beans, corn, red peppers, and avocado. The salad was dressed with a zesty lime vinaigrette and sprinkled with fresh cilantro. I took one bite and I was immediately hooked. The flavors were bold and refreshing, with a perfect balance of sweetness and spice. I asked Maria for the recipe, and she graciously shared it with me.

As I made the salad for the first time in my own kitchen, I couldn't help but think about the different places and people that had contributed to my culinary journey. Growing up, my own grandmother had taught me the basics of cooking, instilling in me a love and appreciation for good food. Over the years, I had picked up recipes from friends, family, and even strangers, each one adding a unique flavor to my cooking repertoire.

The Southwest Sweet Potato Salad quickly became a favorite in my household. It was the perfect dish to bring to potlucks and gatherings, always receiving rave reviews from friends and family. I loved how versatile the salad was, serving it as a side dish or adding grilled chicken or shrimp to make it a complete meal.

One day, I decided to put my own spin on the recipe, adding roasted poblano peppers and crumbled queso fresco for an extra kick of flavor. The result was a delicious twist on an already amazing dish. I knew that this recipe would become a staple in my kitchen for years to come.

As I continued to make the Southwest Sweet Potato Salad, I thought about how food has the power to bring people together. Sharing a meal with loved ones is not just about nourishing the body, but also the soul. It is a way to connect, to create memories, and to show love and care for those around us.

I realized that each recipe I had collected over the years was more than just a list of ingredients and instructions. It was a story, a memory, a connection to the people and places that had touched my life. Every time I cooked a dish, I was not just following a recipe - I was carrying on a tradition, honoring the past, and creating new memories for the future.

So as I prepare the Southwest Sweet Potato Salad today, I am filled with gratitude for all the wonderful people who have enriched my life through food. From my grandmother to Maria, from friends to strangers, each one has left a mark on my culinary journey. And I am proud to pass on this delicious recipe to my own family, knowing that it will bring joy and connection for generations to come.