Jonny and I always talk about how lucky we are to live in the Valley of the Sun, especially during this season. I mean, not to brag, but it’s pretty much perfect here right now. Spring Training season has just come to an end, the weather is the tits, and the kids have less than a month left of school. Which means, I’m getting pretty excited about some time off from my second job, aka family chauffeur to-and-from school, preschool and Little League, so I can focus more on making dinner. Don’t get me wrong, take-out is good. But take-out three nights a week gets old… reaaaaaal fast.

Sometimes all it takes is having a long overdue, relaxy-style dinner with good friends to get your creative cooking juices flowing again. Juices that inspire winter-to-spring-to summer goodness in sweet potato salad form.

This is, hands down, one of my new favorite ‘salads’. Roasting the sweet potatoes brings out their natural sweetness, and provides a perfect potato salad tooth. Tossing in a lime and honey based dressing, with cilantro, sweet corn and black beans, makes for a perfect freshness and textural contrast. Are you sold yet? Well, here’s the goods…

Southwest Roasted Sweet Potato Salad
makes 4-6 servings

2 lbs sweet potatoes (peeled and cut into bite-size cubes)
olive oil
1 tbsp fresh lime juice
1 cup mayonnaise (or greek yogurt)
1 tbsp honey
1/2 tsp smoked paprika
1 tsp ground cumin
1/4 tsp salt
1/2 cup low sodium black beans (drained & rinsed)
1/2 cup cooked sweet corn
1/4 cup chopped fresh cilantro
1/4 cup chopped green onion (scallions)

Preheat oven to 375 degrees. Line a sheet pan with parchment paper, and arrange the cubed sweet potatoes in single layer. Drizzle with olive oil, then sprinkle with salt and cumin. Roast for 20 – 25 minutes, or until fork tender. Cool on the sheet pan while you make the dressing and prep the other veggies.


In a small bowl, whisk together the next six ingredients to make the dressing, then set aside.

In a large mixing bowl, combine the roasted sweet potatoes, black beans, corn, cilantro and scallions.

I know, so pretty.


Gently toss to combine, then pour over the dressing and give it another good toss to evenly coat. Serve chilled, along side a big ol’ grilled steak. Or, just eat a giant bowl of this veggie goodness on it’s own. Either way, you’ll be a happy camper.