4 medium sweet potatoes, peeled and cut into ½-inch cubes (not the orange ones which are yams)
1 Tbsp avocado oil
½ teaspoon sea salt, divided
½ cup Paleo mayonnaise
1 lime, juiced
1 cup celery, diced
¼ cup red pepper, diced
¼ cup red onion, diced
¼ cup fresh cilantro, chopped
1. Preheat oven to 350° F. Spread sweet potatoes in a single layer on a rimmed baking sheet lined with parchment paper. Drizzle with avocado oil and sprinkle with a pinch of sea salt.
2. Roast sweet potatoes for 30-40 minutes, or until tender, stirring halfway through. When cooked, remove from parchment paper and allow to cool.
3. Whisk mayo, lime juice, and remaining sea salt together in a large mixing bowl. Stir in red onion, red pepper, and celery.
4. Add sweet potatoes to mayo mixture and toss gently. Fold in cilantro. Refrigerate for 1-2 hours to meld flavors.
Inspired by Cook Eat Paleo