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Roasted Sweet Potato Salad

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 20 mins
Total time 1 hr, 5 mins
Yield Makes 4 to 6 servings

Ingredients

  • 1 (24-oz.) package fresh steam-in-bag petite sweet potatoes
  • 1 tablespoon Caribbean jerk seasoning
  • 4 tablespoons olive oil, divided
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 (5-oz.) package baby arugula
  • 1 mango, peeled and diced
  • 1 avocado, halved and thinly sliced
  • 1/2 red bell pepper, sliced
  • 1/2 small red onion, sliced
  • 1/2 cup torn fresh basil

How to Make It

  1. Preheat oven to 425°. Cut potatoes in half lengthwise; toss with jerk seasoning and 1 Tbsp. oil. Arrange, cut sides down, in a single layer on a lightly greased baking sheet. Bake 15 minutes; turn and bake 8 to 10 minutes or until tender. Cool on a wire rack 20 minutes.

  2. Whisk together lime juice, salt, and remaining 3 Tbsp. oil in a large bowl. Add arugula and next 5 ingredients, and toss to coat. Arrange on a platter; top with potatoes.