Roasted Sweet Potato Rainbow Salad w/Lime Crema




  • 1 ½ lb. sweet potatoes, peeled and diced
  • 2 Tbsp. cooking oil
  • 1 tsp. cumin
  • Salt, to taste


  • 8 oz. sour cream or plain Greek yogurt
  • 1 fresh lime
  • 1 tsp lime zest
  • 1 clove garlic, minced
  • ¼ tsp. salt


  • 1 lb. frozen corn kernels, thawed
  • 2 Tbsp. cooking oil
  • Salt, to taste


  • 15 oz. can black beans, rinsed and drained
  • 1 red bell pepper, diced
  • ¼ red onion, thinly sliced
  • ¼ bunch fresh cilantro, chopped



  1. Place the sweet potatoes on a baking sheet, drizzle with oil, cumin, and a pinch or two of salt. Toss until they are all coated in oil and spices.
  2. Roast for about 30 minutes at 400 degrees or until they are soft and slightly browned on the edges then remove from oven and let cool slightly. (Continue with the steps below once you put them in the oven.)
  3. While the sweet potatoes are roasting, prepare the lime crema. Stir the ingredients together and taste.  Adjust the lime juice, as desired.
  4. Refrigerate the crema until ready to use.
  5. Heat a large skillet over medium to medium-high heat. Once hot, add 2 Tbsp oil and swirl to coat the surface of the skillet. Add the thawed corn and let cook until the corn is blistered and charred on the edges.  Avoid stirring too often to allow it to blacken a bit.  Let the corn cool slightly.
  6. Next, combine the salad ingredients in a large bowl. Add some of the lime crema and toss until the salad is lightly coated.
  7. Add the rest of the ingredients once they are done and drizzle more lime crema just before serving.


Recipe shared by Elise Rigney



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