Roasted Sweet Potato Mango Salad

Ingredients

• Potatoes:
• 4 large sweet potatoes, cut into cubes
• Cooking spray
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Dressing:
• 1 lemon, juiced
• 3 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• Salad:
• 2 large mangoes – peeled, seeded, and chopped
• 3/4 cup minced onion
• 3/4 cup chopped fresh cilantro
• 1 large avocado – peeled, pitted, and chopped
• 1 green onion, chopped
• 1/2 habanero pepper, seeded and minced

Directions

Preheat oven to 400 degrees F (200 degrees C).

Spread sweet potatoes onto a baking sheet; spray with cooking spray and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Roast potatoes in the preheated oven until soft, about 20 minutes. Transfer potatoes to a plate and refrigerate until cooled completely.

Whisk lemon juice, olive oil, brown sugar, sea salt, and 1/2 teaspoon black pepper together in a bowl; let rest for at least 5 minutes.

Mix chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, and habanero pepper together in a large bowl. Drizzle dressing over potato mixture and toss to coat.