Sweet Potato Salad with Warm Pepita Dressing

Name: Sweet Potato Salad with Warm Pepita Dressing
Cook time: 60 min
Yield: 6 servings
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)

A warm sweet potato salad with roasted sweet potatoes, black beans, avocado, and a flavorful pepita oil dressing with Southwestern-inspired flavors.

Glycemic Load: 22.2 (High)

426 calories per serving

Serves: 6

Cook: 60 minutes

Original recipe: smittenkitchen.com

About This Calculation

Sweet Potato Salad with Warm Pepita Dressing has a high glycemic load of 22.2 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 20.2), black beans, canned (GL 1.9), scallions (GL 0.1). 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.