Creamy Mexican Sweet Potato Salad
WHAT YOU NEED
- 2 Cups peeled & diced Sweet Potato
- 2 Cups Canned Beans, drained & rinsed (Black, Pinto, or a mix of your preferred variety)
- 4 Tablespoons Bacon Bits
- 1 Tablespoon Oil
- 2 Tomatoes, chopped
- 1 Red Onion, chopped
- 1 Jalapeño, chopped
- 1 Avocado, chopped
- Juice of two limes
- Taco seasoning to taste
- 2 Tablespoons Fresh Cilantro, chopped
- 1/4 Cup Cacique® Oaxaca Cheese, shredded
- 4 Tablespoons Cacique® Ranchero® Crema Con Sal
HOW TO MAKE IT
- In a medium skillet, add oil and roast the sweet potatoes until cooked through and light brown. Remove from skillet and let cool.
- In a large bowl, add beans, bacon, onion, tomato, jalapeno, lime juice, salt, taco seasoning, cilantro, and sweet potato. Mix everything lightly. Add Cacique® crema con sal, Cacique® Oaxaca cheese and mix again. Transfer to a serving bowl and sprinkle some chopped cilantro and bacon bits. Serve fresh.
