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!
1lbsweet potatoespealed and sliced into thick slices
1ear of cornhusked with kernels removed
2avocadosskin and pit removed, chopped
1red pepperseeds removed and chopped
1orange or yellow pepperseeds removed and chopped
½cupfresh cilantro chopped
juice of 2 limes
salt and pepper to taste
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.
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.
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!