Sweet Potato Salad with Warm Pepita Dressing

Name: Sweet Potato Salad with Warm Pepita Dressing
Cook time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 pounds (about 4 medium) sweet potatoes; 6 tablespoons olive oil; 1 1/2 teaspoons kosher salt; Freshly ground black pepper; 1/4 cup pepitas (hulled pumpkin seeds), raw or roasted; 1 teaspoon mild (Aleppo-style) or hot red pepper flakes, or less to taste; 2 limes; 1 15-ounce can black beans; 1 large avocado; 1 big handful fresh cilantro; 4 thin scallions; 1 cup crumbled cotija (optional)

Roasted sweet potatoes combine with black beans, avocado, and cilantro, dressed with a warm pepita and lime vinaigrette finished with red pepper flakes and cotija cheese.

Glycemic Load: 28.2 (High)

687 calories per serving

Serves: 4

Cook: 60 minutes

Original recipe: smittenkitchen.com

About This Calculation

Sweet Potato Salad with Warm Pepita Dressing has a high glycemic load of 28.2 per serving — significant blood sugar impact — consider pairing with protein and fiber, or adjusting portion size.

The primary glycemic load contributors are sweet potatoes (GL 24.4), canned black beans, drained and rinsed (GL 3.4), lime (GL 0.2). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.