Aip Sweet Potato Mango Salad Recipe 475

TROPICAL SWEET POTATO SALAD

Tropical Sweet Potato Salad image

I had an abundance of sweet potatoes, so I put them to work and came up with this sweet and spicy salad. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
1 medium mango, peeled and cut into 1/2-inch cubes
1 medium red onion, thinly sliced
Cooking spray
1-1/2 tablespoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup Miracle Whip
1/4 cup plain Greek yogurt
2 tablespoons thawed pineapple juice concentrate
2 serrano peppers, seeded and finely chopped, veins removed
Thinly sliced serrano pepper, optional

Steps:

Preheat oven to 350°. Place sweet potatoes, mango and onion in a single layer in 2 foil-lined 15x10x1-in. baking pans. Spritz with cooking spray; sprinkle with chili powder, salt and pepper. Bake, turning vegetables at least twice, until tender, 35-40 minutes; cool. Transfer to a large serving bowl., Combine Miracle Whip, yogurt, pineapple juice concentrate and serrano peppers. Fold into potato mixture. Refrigerate, covered, at least 1 hour. Serve cold. If desired, sprinkle with sliced serrano.

Nutrition Facts : Calories 240 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 317mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 7g fiber), Protein 4g protein.

AIP SWEET POTATO & MANGO SALAD RECIPE - (4.7/5)

AIP Sweet Potato & Mango Salad Recipe - (4.7/5) image

Provided by erinstargirl

Number Of Ingredients 15

Ingredients

Roasted Sweet Potatoes:
2 large organic sweet potatoes, chopped {about 2 1/2 lbs}
Sea salt
Fat of choice, melted
Salad:
2 organic mangos, peeled and chopped
1/4 cup diced organic red onion OR 1 organic shallot, diced
4 organic green onions, chopped
1 handful organic cilantro, chopped
Dressing:
1 lime, zested and juiced
1/2 tsp sea salt
1 1/2 TB EVOO or organic avocado oil
Garnish:
2 organic avocados, sliced

Steps:

Preheat oven to 400° and line a half sheet pan with parchment paper. Toss the sweet potato with melted fat and salt and arrange on prepared pan. Roast, flipping once, for about 30 minutes. Until the potatoes have some color and are fork tender. Meanwhile, mix the mangos, onions/shallot, green onions, and cilantro in a large salad bowl. In a small mason jar shake the lime zest, sea salt, and oil together. Once the sweet potatoes are ready, carefully toss them in along with the dressing. Serve with sliced avocado. This salad is delicious warm and even better served cold the next day.

ROASTED SWEET POTATO MANGO SALAD

Roasted Sweet Potato Mango Salad image

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.

Provided by Jeni

Categories Salad Potato Salad Recipes No Mayo

Time 1h10m

Yield 6

Number Of Ingredients 15

Ingredients

4 large sweet potatoes, cut into cubes
cooking spray
½ teaspoon salt
½ teaspoon ground black pepper
1 lemon, juiced
3 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon sea salt
½ teaspoon ground black pepper
2 large mangoes - peeled, seeded, and chopped
¾ cup minced onion
¾ cup chopped fresh cilantro
1 large avocado - peeled, pitted, and chopped
1 green onion, chopped
½ habanero pepper, seeded and minced

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Spread sweet potatoes onto a baking sheet; spray with cooking spray and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Roast potatoes in the preheated oven until soft, about 20 minutes. Transfer potatoes to a plate and refrigerate until cooled completely.
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.
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.

Nutrition Facts : Calories 494.7 calories, Carbohydrate 91.4 g, Fat 14.2 g, Fiber 15.7 g, Protein 6.9 g, SaturatedFat 2.1 g, Sodium 665.6 mg, Sugar 33.5 g

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