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Total time

30 minutes




Sides, Dinner


  • 1½ tsp chili powder or chipotle chili powder
  • ½ tsp smoked paprika
  • ½ tsp ground cumin or smoked cumin
  • ¼ tsp coarse salt and ground black pepper
  • 2 large sweet potatoes ( peeled and diced)
  • 2 tsp canola or olive oil
  • 3 cups Romaine lettuce
  • 1 (6 oz.) can Mexican corn (drained, dried and roasted)
  • 1 avocado (pitted and sliced)
  • 1 pint cherry or grape tomatoes
  • ½ cup cilantro (roughly chopped)
  • 1 cup shredded sharp cheddar or Mexican cheese
  • 1½ cups corn tortilla chips (lightly crushed )
  • fresh lime wedges, salsa ranch or cilantro-avocado dressing* (Optional )


  1. Preheat oven to 400 degrees. In a small bowl, combine chili powder, smoked paprika, cumin, salt and pepper. Place sweet potato chunks on a baking sheet.

    Drizzle with oil and sprinkle with spice mixture. Mix until sweet potatoes are evenly coated with oil and spices. Bake for 15-20 minutes, until potatoes are fork-tender and crispy on the outside.

    To make salad, place lettuce in a large bowl or on a platter. Top with sweet potatoes, corn, avocado, tomatoes, cilantro, cheese and tortilla chips. Drizzle salad with fresh lime juice, salsa ranch and/or cilantro-avocado dressing.
  2. View the recipe instructions at The Gourmet RD

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