With a salad as filling as this, you can serve it as main course to a vegetarian. For omnivores, serve it as a starter course or as a side salad to go with grilled meat. The salad is just awesome with lamb chops.
Course Salad, Side Dish
Keyword Sweet potatoes
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Connie Veneracion
1 ½cupscubed sweet potatoes
1bell pepper cut into thin strips
1habaneroseeds removed then chopped
vinaigretteor your preferred salad dressing
Heat the olive oil in a frying pan.
Spread the sweet potato cubes in a single layer. Cook until the undersides are lightly browned then flip.
Add the bell pepper strips, habanero, sprinkle with salt and pepper, and stir lightly. Cook until the opposite sides of the cubes sweet potatoes are browned.
Scoop out, transfer to a plate and cool.
Rinse, spin dry and tear the lettuce.
Toss with the diced tomatoes and cucumber rings.
Add the cooled sweet potatoes, bell pepper and habanero.
Drizzle in your salad dressing. Toss.
Sprinkle in grated Parmesan.
Updated from a recipe originally published in December 19, 2016
Connie Veneracion's Sweet Potatoes and Habanero Salad July 11, 2021