Cuban Sweet Potato Salad

I found this fabulous recipe over at Mi Chiamo Candace, a fun blog with so many terrific recipes! But by the time I realized I didn't want to wait another day to try it, I had no sweet potatoes in the house and I wasn't running out for them either. So I made it anyway. Cuban Sweet Potato Salad. Without the sweet potatoes. But it was still fantastic!  The pains in the neck I live with weren't volunteering to pick any up either. So I had a brilliant idea and used frozen, cubed butternut squash. They were a little mushy from being frozen, more than mushy, but the flavor was fantastic. I raised the temp of the oven, hoping to dry them up a bit, but only succeeded in burning it in spots. No big deal, we loved it anyway, burnt and mushy, it was so good. I am trying it again soon with sweet potatoes. I'd use the squash again, too, still amazing, but maybe I'd use fresh, it won't get so mushy.

I also added some chipotle powder, the smokey heat paired nicely with the other flavors in this dish. Not too much chipotle, I didn't want Grandma to pass out :)  Just a teeny sprinkle, and it gave it a nice smokey heat without killing Grandma! 

I highly recommend this one, served hot, warm or cold from the frig, it's a delicious dish! 

Thanks again, Candace!

Cuban Sweet Potato Salad (or Cuban Butternut Squash Salad?)
Source: Mi Chiamo Candace
adapted No Thyme to Cook
Printable Recipe

5 large sweet potatoes (or you can substitute cubed Butternut Squash)
1 1/2 tablespoons olive oil
2 limes
small handful of cilantro
1 clove garlic
cumin, to taste
smoked paprika, to taste
chipotle powder, to taste
salt and pepper, to taste

Preheat oven to 400°F.

Peel the sweet potatoes, rinse and pat dry. Cut them into even sized chunks and coat them with the olive oil.  Make sure that they are completely coated with the oil and sprinkle with cumin, smoked paprika and chipotle powder.  Spread them on a baking sheet in a single layer and place in the oven. Roast them for 25-45 minutes turning every 15 minutes so they roast evenly.

While the potatoes are roasting, prepare the dressing. Squeeze the limes into a small bowl. Grate the garlic into the juice. Wash and dry the cilantro and finely chop. Mix with the juice mixture.

Once the potatoes are out of the oven, put them in a bowl to cool for a few minutes and then toss with the dressing. Check for seasoning and salt and pepper to taste. Serve these warm or at room temperature.

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Joining in the fun with Elise at Whip Sp Something New!  If you are trying a new recipe this month, link up and tell all about it!

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