Prepare to transform your ordinary side dish into a culinary masterpiece that will have your taste buds dancing with excitement! This Spicy Orange Sweet Potato Salad is not just a recipe—it's a vibrant journey of bold flavors, combining the natural sweetness of roasted sweet potatoes with a fiery kick of chili and a bright citrus twist. Whether you're looking to impress dinner guests or simply elevate your weeknight meal, this recipe promises to be a game-changer that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 orange, zested and juiced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and peel the sweet potatoes. Dice them into uniform 1/2-inch cubes to ensure even roasting and consistent texture.
- In a large mixing bowl, toss the diced sweet potatoes with olive oil, chili powder, cayenne pepper, salt, and black pepper. Ensure each potato piece is evenly coated with the spices.
- Spread the seasoned sweet potato cubes in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper caramelization and crispy edges.
- Roast the sweet potatoes in the preheated oven for 20-25 minutes, turning them once halfway through cooking. They should be golden brown and tender when pierced with a fork.
- While the sweet potatoes are roasting, prepare the orange dressing. Zest the entire orange, then squeeze its juice into a small mixing bowl.
- Finely dice the red onion and chop the fresh cilantro. Set aside to add to the salad after roasting.
- Once sweet potatoes are done, remove from oven and let cool for 5-7 minutes to prevent wilting the herbs.
- Transfer the roasted sweet potatoes to a serving bowl. Add the diced red onion, chopped cilantro, and orange zest.
- Drizzle the fresh orange juice over the sweet potato mixture. Gently toss to combine all ingredients and distribute flavors evenly.
- Taste and adjust seasoning with additional salt, pepper, or cayenne if desired. Serve warm or at room temperature as a vibrant side dish.
Tips
- Choose firm, uniform-sized sweet potatoes for even roasting and consistent texture.
- Use parchment paper to prevent sticking and make cleanup a breeze.
- Don't overcrowd the baking sheet—give your sweet potato cubes space to caramelize and crisp up.
- Fresh cilantro is key: chop it just before adding to maintain maximum flavor and color.
- Adjust the cayenne pepper to control the heat level—start with less and add more if you like it spicy.
- For best results, serve the salad warm or at room temperature to maximize flavor intensity.
- If you want extra crunch, consider adding toasted pumpkin seeds or sliced almonds as a garnish.
- The orange juice acts as both a dressing and a flavor enhancer, so use fresh-squeezed for the best taste.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
