Easy Sweet Potato Salad


4 medium sweet potatoes, peeled and cut into ½-inch cubes (not the orange ones which are yams)

1 Tbsp avocado oil

½ teaspoon sea salt, divided

½ cup Paleo mayonnaise

1 lime, juiced

1 cup celery, diced

¼ cup red pepper, diced

¼ cup red onion, diced

¼ cup fresh cilantro, chopped



1. Preheat oven to 350° F. Spread sweet potatoes in a single layer on a rimmed baking sheet lined with parchment paper. Drizzle with avocado oil and sprinkle with a pinch of sea salt.

2. Roast sweet potatoes for 30-40 minutes, or until tender, stirring halfway through. When cooked, remove from parchment paper and allow to cool.

3. Whisk mayo, lime juice, and remaining sea salt together in a large mixing bowl. Stir in red onion, red pepper, and celery.

4. Add sweet potatoes to mayo mixture and toss gently. Fold in cilantro. Refrigerate for 1-2 hours to meld flavors.

5. Enjoy!


Serves 8

Inspired by Cook Eat Paleo

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