Cilantro Chili Lime Sweet Potato Salad (No Mayo)

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A sweet and spicy potato salad that is gluten and dairy free
Cilantro Chili Lime Sweet Potato Salad (No Mayo) in a Glass Bowl with a Metal Spoon | The Radiant Root

Like sweet potatoes? What about potato salad? Have you ever had sweet potato salad (no mayo)? I had bought some sweet potatoes and was experimenting with ways to make new potato salad. What I came up with was a yummy dish using cilantro, cumin, and chili powder, and no mayo!

Cilantro Chili Lime Sweet Potato Salad (No Mayo) in a Glass Bowl with a Metal Spoon | The Radiant Root

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Ingredients Used in this Recipe

This recipe combines the following:

  • Sweet potatotes
  • Paprika
  • Extra virgin olive oil
  • Chili powder
  • Lime juice
  • Cumin
Sweet Potato Salad (No Mayo) Ingredients sweet potatoes, paprika, extra virgin olive oil, cumin, and a lime | The Radiant Root

Equipment Used In This Recipe*

*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.

Cilantro Chili Lime Sweet Potato Salad (No Mayo) in a Glass Bowl with a Metal Spoon | The Radiant Root
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Cilantro Chili Lime Sweet Potato Salad (No Mayo)

A sweet and spicy potato salad that is gluten and dairy free
Course Appetizer, Salad, Side Dish
Cuisine American, dairy-free, gluten-free, paleo, vegan, vegetarian
Keyword 40 minute meal, AIP, antioxidants, paleo, salad, snacks, Spices, summer salad, vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Cool Time 10 minutes
Servings 8

Ingredients

  • 3 lbs sweet potatoes washed, dry, and sliced
  • 2 tbsp chopped cilantro
  • 1 tbsp extra virgin olive oil
  • 1 lime juiced
  • 1/2 tsp cumin
  • 1/2 tsp chili pepper powder
  • 1/2 tsp paprika
  • A sprinkle of cinnamon (optional)

Instructions

  • With a sharp knife slice off the ends of each sweet potato.
  • Peel each potato and cut it into round slices.
  • Place the potato slices in a pot and cover with water.
  • Boil the potatoes for 18 – 25 minutes or until they are tender when pierced with a fork  or knife.
  • Drain the potatoes in a strainer and place in a large bowl.
  • Place the bowl in the freezer for 10 minutes to cool.
  • Take the bowl out of the freezer and the paprika, olive oil, chili powder, cumin, lime, and mash all the ingredients together.
  • Add in the cilantro and mix
  • Sprinkle cinnamon on top of the potato salad (optional)
  • Cover and refrigerate for 30 minute and serve

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