Southwestern Roasted Sweet Potato Salad
Recipe from Taste of the South

Southwestern Roasted Sweet Potato Salad

by 11  people

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  • 4   
    medium North Carolina sweet potatoes, peeled and cut into 1-inch cubes (approximately 6 cups)
  • 1/2  cup 
    plus 2 tablespoons olive oil, divided
  • 1   teaspoon 
  • 1   teaspoon 
    freshly ground black pepper
  • 1   teaspoon 
    ground cumin
  • 1   teaspoon 
    dried oregano leaves, preferably Mexican
  • 1  15 1/2 ounce can 
    black beans, rinsed and drained
  • 1   
    small red onion, halved and thinly sliced
  • 1   pint 
    grape tomatoes
  • 1   cup 
    crumbled feta cheese
  • 1/4  cup 
    fresh cilantro leaves, chopped
  • 3   tablespoons 
    fresh lime juice
  • 3   tablespoons 
    fresh orange juice
  • 1 - 2   teaspoons 
    ground chipotle pepper powder
Preheat oven to 425 degrees.
In a large bowl, toss sweet potatoes with 2 tablespoons olive oil. Spread potatoes in a single layer on a large baking sheet. Season with salt, pepper, cumin, and oregano.
Bake, stirring occasionally, for 35 to 40 minutes, or until potatoes are fork tender and beginning to brown. Remove from oven. Transfer to a large bowl and let cool slightly.
Add black beans, red onion, tomatoes, feta, and cilantro.
In a small bowl, combine lime juice, orange juice, chipotle pepper powder, and remaining 1/2 cup olive oil, whisking to form a smooth vinaigrette. Pour vinaigrette over salad, tossing gently to blend. Chill, if desired.
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