Sweet Potato Salad - 2Teaspoons

Sweet Potato Salad

Roasted sweet potatoes and corn, creamy avocados, crisp bell peppers, green onion, lime juice, and cilantro all tossed together to create a beautiful and delicious potato salad!
Servings 6
Author 2Teaspoons


  • 1 lb sweet potatoes pealed and sliced into thick slices
  • 1 ear of corn husked with kernels removed
  • 1 tablespoon olive oil
  • 2 avocados skin and pit removed, chopped
  • 1 red pepper seeds removed and chopped
  • 1 orange or yellow pepper seeds removed and chopped
  • ¼ cup green onions chopped
  • ½ cup fresh cilantro chopped
  • juice of 2 limes
  • salt and pepper to taste


  1. Preheat oven to 400 degrees. In a large bowl, combine sweet potatoes, corn kernels, olive oil and salt and pepper. Toss to fully coat. Arrange potatoes and corn in a single layer on a backing sheet. Roast until fully cooked and golden brown, about 20 minutes flipping once in the middle. Set aside to let cool.
  2. Once sweet potatoes and corn are cool, sprinkle avocado pieces with a little salt and let sit for about 5 minutes. While waiting, cube sweet potatoes.
  3. In a large bowl, combine sweet potatoes, corn, avocado, bell peppers, green onions, and cilantro. Top with lime juice, salt and pepper, and stir to coat completely. Enjoy!

Recipe Notes

This is a 2Teaspoons indoor version of a Two Peas and Their Pod recipe