Ingredients

• 2 pounds sweet potatoes, peeled and cut into 1-inch chunks
• 1/3 cup extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 cup finely chopped fresh cilantro leaves
• salt and freshly ground black pepper to taste
• 1 medium red onion, halved and thinly sliced OR 4 scallions, white and light green parts, finely chopped

Directions

Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don’t overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl. While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red onion or scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.