Sweet Potatoes and Jalapeño Salad

Sweet Potatoes and Jalapeño Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 to 4
Author CASA Veneracion


  • 1 tablespoon olive oil
  • 1 and 1/2 cups cubed sweet potatoes
  • 1 bell pepper cut into thin strips
  • 1 habanero seeds removed then chopped
  • salt
  • pepper
  • 1 large head lettuce
  • 2 cups diced tomatoes
  • 2 cups cucumber rings
  • grated Parmesan


  • 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. 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. Serve.