Southwest Sweet Potato Salad with Avocado Dressing

Southwest Salad


  • 4 sweet potatoes
  • 2 Tbs olive oil
  • 2 heaping teaspoons cumin & chili powder
  • salt & pepper to taste
  • 2 (14 oz) cans black beans, rinsed and drained
  • 2 cups frozen corn, thawed
  • 2 heads of romaine lettuce, chopped
  • tortilla corn chips


  • 1 avocado
  • 1/2 cup Greek yogurt
  • 1 cup water
  • 1 cup cilantro leaves (or more)
  • 2 small cloves garlic
  • 1 tsp salt
  • a splash of lime juice


Peel the potatoes and chop into bite-sized pieces and place on large tray lined with parchment paper. Mix the olive oil, cumin, and chili powder together. Drizzle over the sweat potatoes and toss to coat. Bake at 400 for 10 minutes, stir. Turn oven up to 425 and bake for 10-15 more minutes, or until potatoes are just barely roasty brown (or as desired).

Meanwhile, pulse the dressing ingredients in a food processor or blender until smooth.

Toss the beans, corn, lettuce, and sweet potatoes in a big bowl, and serve with the avocado dressing and tortilla chips. Serve warm or cold. Enjoy! :)

recipe from Pinch of Yum

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Sweet Potato Granola

6 cups rolled oats
1 1/2 cups chopped pecans
1 cup chopped almonds
1/2 cup sunflower seeds
1/3 cup sucanat (or brown sugar)
1 Tbs cinnamon
1/2 tsp salt
1/2 cup coconut oil, melted
2/3 cup honey (sub maple syrup or agave for vegan)
1 cup sweet potato puree

Mix the oats, nuts, seeds, sucanat, cinnamon, and salt together. In a saucepan over medium low heat, warm the coconut oil, honey and sweet potato puree and whisk. Pour over the dry ingredients and mix well. Spread the mixture evenly on two baking sheets lined with parchment paper. Bake at 340 degrees for 20-24 minutes or until the granola is beginning to brown. (I baked mine for 24 minutes, stirring every 8 minutes.) Once the granola is completely cooled, store in an airtight container.

Adapted from

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Sweet Potato Bread with Flaxseed

2 cups flour (freshly milled)
1/3 cup flaxseed, ground
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cream cheese, softened
3 tbs olive oil
1/2 cup sucanat (or brown sugar)
1/4 cup honey
2 egg
1 cup mashed sweet potato

Combine the flour, baking powder, baking soda, and salt. In a separate bowl, beat the cream cheese, olive oil, sucanat, honey, and eggs. Add the mashed sweet potatoes and beat well. Add the flour mixture and beat until well combined. Pour into a 8″ by 4″ greased loaf pan. Bake at 350 for 50 minutes, or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Serve warm or cooled.


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Roasted Vegetables

  • 1 pound carrots
  • 1 pound parsnips
  • 4 medium sweet potatoes
  • 4 medium white potatoes
  • 1 onion, thickly sliced
  • 1 1/2 T dried oregano
  • 1 t dried rosemary
  • 1 t dried thyme
  • 1 t dried basil
  • 1/4 t sea salt
  • 1/2 t black pepper
  • 1/2 C extra-virgin olive oil

Wash carrots, parsnips, and potatoes thoroughly and slice into 1 inch sections; place in a large pot and boil for five minutes.  Mix herbs in a small bowl.  Place cooked vegetables and onion in a large bowl and add the oil, mixing until well coated.  Don’t skimp on the oil.  Sprinkle herb mixture in and toss well.

Spread the vegetables evenly over a parchment lined baking sheet.  Bake at 450 degrees for 35-40 minutes, until starting to blacken.

adapted from

Excellent served alongside Almond-Crusted Chicken Fingers.

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Sweet Potato Honey Spread

  • 1 stick butter, room temperature
  • 1/4 C honey
  • cinnamon, to taste

Mix butter, honey, and cinnamon to make a delightfully sweet topping for baked sweet potatoes.  Serve the topping at room temperature or chilled.

Julie found this one too!

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Sweet Potatoes Supreme

  • 9 C mashed sweet potatoes
  • 1 C sucanat (with honey)
  • 4 eggs, optional
  • 2 sticks butter
  • 4 t vanilla
  • 2 t cinnamon

Whip and bake in two 9 x 9″ pans at 350 degrees for 25 minutes (or freeze one, as each feeds a large family).

  • 1 stick butter
  • 1 C sucanat (with molasses)
  • 1/2 C flour
  • 3/4 C chopped walnuts
  • 3/4 C shredded coconut

While potatoes are baking, mix the above ingredients in a small pan over medium low heat.  Spread over potatoes; bake 5 more minutes.  I use one pan for my large family, and save the other for another day.

(This recipe has been extremely adapted, but was originally shared with us by Mom Williams–Thanks!)

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Individual Pot Roasts

  • 3 pound boneless beef pot roast or stew meat
  • 1 1/2 C water
  • pepper
  • 1/2 t salt (if meat hasn’t been koshered)
  • 1 clove garlic, crushed
  • 1 small sweet onion, sliced
  • 1 1/2 pounds baby cut carrots, or sliced carrots
  • 2 turnips, diced (or Brussels sprouts, halved)
  • 1 stalk celery, sliced thick
  • 1 green or red pepper, sliced thick
  • 8 medium potatoes, cut in half
  • 1/4 C flour

In the morning, trim excess fat from meat; cut into 6 portions (if using a roast).  Place in slow cooker with water.  Sprinkle on pepper, salt and garlic.  Place onion on top.  Cook on low.  Four and a half  hours before serving, add carrots, turnips, celery and pepper.  Add water to almost cover vegetables.  Sprinkle with paprika again.  Place potatoes with cut sides down on top of vegetables.  Continue cooking on low.  Do not lift lid.  After 4 1/2  hours, remove 1 1/2 cups beef broth to sauce pan.  Mix 1/4 C flour with 1/2 C water; add to saucepan.  Cook and stir over medium-high heat till thickened and bubbly; cook 1 minute more.  Serve with drained meat and vegetables from crock pot.

(adapted from Better Homes and Gardens New Cook Book)

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