Warm Sweet Potato and Corn Salad

Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: 4 side dish servings
A warm Southwestern salad featuring roasted sweet potatoes, fresh corn cut from the cob and green chiles with a light lime and olive oil dressing.
Ingredients
  • 4 tablespoons olive oil, divided
  • 1.5 pounds (4-5 cups) sweet potatoes, cut in 3/4-inch cubes
  • coarse salt and fresh black pepper
  • 1 cup corn (from 1 large ear of cooked corn on the cob)
  • 1 can (4 ounces) green chiles, drained (optional)
  • 1 - 2 tablespoons fresh squeezed lime juice
  • 1 teaspoon fresh chopped cilantro or parsley
Instructions
  1. Preheat oven to 400 degrees F. Line a large baking sheet with sides with parchment paper or aluminum foil. Grease with 1 tablespoon oil.
  2. Place the sweet potatoes on the greased pan and drizzle with 2 tablespoons olive oil, massage the potatoes with your hands to coat then spread out in one layer. Generously season with salt and pepper. Bake until fork tender about 25 - 35 minutes.
  3. Add the sweet potatoes to a large mixing bowl with the remaining tablespoon of oil, the corn, chiles, lime and cilantro. Toss gently and season to taste with salt and pepper.