Ingredients

The following ingredients have 8 Servings
  • 2 1/2 lbs sweet potatoes peeled and cut in bite size chunks
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon crushed red pepper (optional)
  • 1 small onion chopped
  • 1 1/2 cups corn
  • 2 stalks celery chopped
  • 1 red bell pepper diced small
  • 3 scallions chopped
  • 1/3 cup mayonnaise
  • 1/3 cup salsa
  • 1 tablespoon fresh lime juice

Instruction

  • Preheat oven to 400 degrees
  • Combine sweet potatoes, 3 tablespoons olive oil, salt, pepper, garlic powder, onion powder and crushed red pepper (if desired) in a large Ziploc style bag and shake to coat. Place on parchment covered baking and roast until fork tender; 30-35 minutes. Cool completely.
  • In small bowl whisk together mayonnaise, salsa and lime juice.
  • Add 1 tablespoon olive oil to a large skillet over medium heat and swirl to coat pan.  Add chopped onion and corn to the hot skillet; flip every 2-3 minutes with a spatula.  Cook 7-10 minutes or until the corn is light golden brown. Cool completely.
  • In a large bowl combine sweet potatoes, corn and onions, celery, red bell peppers, and scallions. Add the salsa dressing and stir gently to combine.