This sweet and savory take on traditional potato salad is my go-to barbeque potluck contribution. I used to make this salad with parboiled sweet potatoes, but one day I decided to roast them instead and have never looked back! This salad is also great alongside fried chicken or on a soulful vegetarian plate. Keep the potatoes separate from the dressing until right before serving - I prefer this salad warm but it is just as delicious at room temperature.
2 pounds sweet potatoes, peeled, sliced 1/2 inch thick and and cut into moons
1/2 cup extra-virgin olive oil
1 teaspoon ground paprika
½ teaspoon ground coriander
½ teaspoon ground cumin
1/8 teaspoon ground cayenne
Pinch of fine kosher salt
Ground pepper to taste
2 tablespoons fresh lime juice
1 clove garlic, pressed or minced very fine
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons chopped scallions, white and green parts
1. Preheat the oven 425F. Line a heavy baking sheet with parchment paper.
2. In a large bowl toss together the sweet potatoes with 1/4 cup of the olive oil, paprika, coriander, cumin, and cayenne. Spread out the potatoes in a single layer on the paper-lined baking sheet and place in the oven. After about 20 minutes, shake the pan a little, and rotate the pan before returning to the oven. Roast for another 10-15 minutes.
3. While the potatoes are roasting, whisk together the remaining olive oil, lime juice, garlic, and pinch of salt. Stir in the chives and cilantro.
4. Transfer the potatoes to a serving bowl. When ready to serve, drizzle the dressing all over and toss gently.