Roasted sweet potato and cowpea salad

1 ¼ lbs sweet potato, peeled and cut into 1-inch chunks (I like using a mixture of Orleans and Murasaki)

2 tbsp olive oil

½ tsp salt

½ tsp black pepper

2 cups cooked cowpeas (I like using Calico Crowders)

3 green onions (slice thinly and use both the white and green)

1 red bell pepper, diced small

1 cup corn (frozen corn works fine ... can simply be thawed, but can also be cooked or roasted)

½ cup cilantro leaves, minced

For the dressing

2 tbsp honey

2 tbsp dijon mustard

2 tbsp lemon juice

2 tbsp olive oil

½ tsp salt (or to taste)

½ tsp black pepper (or to taste)

½ tsp half-sharp Hungarian paprika (or to taste ... can also use cayenne or some other ground hot pepper)

Preheat oven to 400F.

Mix sweet potatoes with olive oil, salt, and pepper to coat. Spread in an even layer on a prepared baking sheet. Bake for about 45 minutes or until fork-tender. Flip halfway through to ensure even baking. Baking time can vary quite a bit, depending on variety of potato, chunk size, and climate, so start checking before 45 minutes.

While the sweet potatoes are baking, add the cowpeas, green onions, red pepper, corn, and cilantro to a large bowl. Set aside.

Add all the dressing ingredients to a medium bowl and whisk to combine. Set aside.

Once the sweet potatoes are done, add them to the large bowl, add the dressing, and toss to combine. Taste for flavour balance, tweak if needed, and serve. The salad is great warm, but is also good at room temperature.

Print Options:

Roasted sweet potato and cowpea salad