Enjoy this delightful Sweet Potato Salad recipe at your Thanksgiving dinner. Made with fresh vegetables and savory spices, this sweet potato salad is a delicious way to stay healthy during the holidays.

Start off by preheating your oven to 400°F. As the oven heats up, prepare the rest of your ingredients. Peel and dice the sweet potatoes. Next, season the sweet potatoes with olive oil, salt and pepper in a large bowl, coating the potatoes as best you can.

Bake the sweet potatoes for at least 25 minutes or until the sweet potatoes are tender. You can check by poking with a fork and seeing if they poke through easily.

As the sweet potatoes bake, combine the vinaigrette, cumin, chili powder, paprika, lime juice, salt and pepper into a large bowl. Add in all the chopped vegetables, including the sweet potatoes into the bowl and toss well. The spices compliment the zest from the lime juice, giving the dish lots of flavor. This Sweet Potato Salad recipe is rich in antioxidants and vitamins. Making them perfect as a healthy side dish to your Thanksgiving turkey or Holiday Ham. The best part about this recipe is that it’s highly versatile, as you can add additional vegetables to the sweet potato salad and customize to your liking.

Prep Time:  25 minutes   |    Cook Time:  25 minutes   |    Total Time:  50 minutes   |    Servings:  8

Ingredients:

• 6 pounds small sweet potatoes, peeled and diced
• 2 tablespoons  Carlini  Extra Virgin Olive Oil
• 1 1/2 teaspoons  Stonemill  Iodized Salt, divided
• 1 1/2 teaspoons  Stonemill  Ground Black Pepper, divided
• 1/4 cup  Specially Selected  Gourmet House Vinaigrette
• 1/2 teaspoon  Stonemill  Ground Cumin
• 2 pinches  Stonemill  Ground Chili Powder
• 1/4 teaspoon  Stonemill  Paprika
• 1 tablespoon fresh squeezed lime juice
• 1/2 cup  Season's Choice  Super Sweet Corn, thawed
• 15.5 ounces  Dakota's Pride  Black Beans, drained and rinsed
• 1/4 cup diced red onion
• 1 red bell pepper, finely chopped
• 1/4 cup chopped cilantro

Directions:

1. Preheat oven to 400°.
2. In a large bowl, toss sweet potatoes with olive oil, ½ teaspoon salt and ½ teaspoon pepper. Spread onto a large baking sheet and bake for 25 minutes or until tender. Refrigerate.
3. In a large bowl, whisk together the vinaigrette, cumin, chili powder, paprika, lime juice, 1 teaspoon salt and 1 teaspoon pepper.
4. Add the corn, black beans, red onion, bell pepper, cilantro and chilled sweet potatoes to the vinaigrette. Toss until well combined.

Recipe courtesy of Chef Michelle, ALDI Test Kitchen