This is a wonderful, refreshing roasted sweet potato salad with mangoes and avocados. It’s very easy and never fails to impress! Add habanero peppers for a spicy kick. Serve at room temperature or chilled.
Step: 1
Preheat oven to 400 degrees F (200 degrees C).
Step: 2
Spread sweet potatoes onto a baking sheet; spray with cooking spray and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Step: 3
Roast potatoes in the preheated oven until soft, about 20 minutes. Transfer potatoes to a plate and refrigerate until cooled completely.
Step: 4
Whisk lemon juice, olive oil, brown sugar, sea salt, and 1/2 teaspoon black pepper together in a bowl; let rest for at least 5 minutes.
Step: 5
Mix chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, and habanero pepper together in a large bowl. Drizzle dressing over potato mixture and toss to coat.
Per Serving: 495 calories; protein 6.9g; carbohydrates 91.4g; fat 14.2g; sodium 665.6mg.
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