Potato need not be slathered in mayo or reserved for picnics. No, this salad is hearty enough to be served as a main dish and brighten up your otherwise bland winter palate with the sweet and sour notes from smoked paprika, lime zest and tender tubers.
2lbsYams or sweet potatoes
2tspFresh lemon juice
1tspFresh lime juice
2TbspFresh chopped parsley
2TbspsFresh chopped cilantro
Preheat your oven to 400 F.
Peel and cut the sweet potatoes into 1” cubes. Toss with 2 Tbsps of the olive oil and a pinch of your salt and bake on a cookie sheet in one even layer for about 15 minutes. Prick the potatoes with a fork and continue baking until tender but not falling apart.
While the potatoes are cooking, prepare the dressing by combining all the other ingredients except for the parsley and cilantro in a large bowl. Once the potatoes are cooked, toss them in the dressing. Let them finish cooking and cooling in this bowl.
Just before serving, toss the parsley and cilantro into the bowl.