Chipotle Sweet Potato Salad
User Reviews
4.9
Chipotle Sweet Potato Salad
Description
This salad begins with peeled, cubed sweet potatoes boiled until fork-tender then drained and combined with a smoky chipotle aioli. The aioli mixes Greek yogurt, mayonnaise, chipotle peppers in adobo, sriracha chili sauce, parsley, lemon juice, garlic powder, and salt, resulting in a creamy, tangy, and smoky dressing. Fresh jalapeno (with seeds removed for milder heat) and red bell pepper add crisp texture and a gentle spice balance, while cilantro, paprika, and salt season the dish further. The salad can be enjoyed warm or chilled. The sauce recipe yields extra that can be used as a versatile dip or condiment for other foods. Adjusting the amount of chipotle and sriracha allows control over the spiciness.
Adjust chipotle peppers and sriracha quantities to customize the smoky and spicy heat of the aioli to your preference.The chipotle aioli recipe makes extra sauce that can be saved to use as a dip or spread on burgers and sandwiches.Use fresh peeled sweet potatoes boiled until tender; test doneness by cutting pieces with a fork or tasting.
Ingredients
- 1 lb sweet potato
- ¼ cup chipotle aioli recipe below, smoky
- 2-3 TBSP jalapeno pepper seeds and spicy membrane removed, chopped
- 2 TBSP red bell pepper optional but delicious, chopped
- ½ tsp cilantro to taste, dried or fresh
- ⅛ tsp paprika
- ⅛ tsp salt to taste
SMOKY CHIPOTLE AIOLI
- ½ cup yogurt plain, Greek
- ½ cup mayonnaise all-natural
- 1-2 chipotle pepper in adobo
- 1 tsp sriracha chili sauce
- 1 tsp parsley
- 1 TBSP lemon juice
- ½ tsp garlic powder
- ¼ tsp salt
Instructions
- First whisk together your sauce! To make it, simply combine the above ingredients in a food pocessor or blender and adjust heat by adding more or less of the chipotle peppers and sriracha. Super simple! See below for tips on adjusting spice to taste for a more mild or zesty sauce.
- Clean, peel, and cube your sweet potato.
- To boil, toss peeled, cubed sweet potatoes in a medium pot, fill with cold water until just covered and turn burner to high.
- Once it reaches a rolling boil, boil for 6-10 minutes or until fork-tender.
- To test tenderness, fish out an orange cube and attempt to cut it in half with a fork. You can further investigate by taste testing. This is my favorite part of the cooking process. Free samples!
- Drain the water and gently toss sweet potato cubes with the smoky chipotle aoli.
- Fold in diced pepper and sprinkle with cilantro, paprika, and a dash of salt if desired.
- I love it warm and chilled, so dig in whichever way floats your boat! Feeling extra fancy? Serve it up in a fresh bell pepper! Any leftovers will taste great the next day and this dish will await inhalation in your fridge for up to four days.
Notes
- Adjust chipotle peppers and sriracha quantities to customize the smoky and spicy heat of the aioli to your preference.
- The chipotle aioli recipe makes extra sauce that can be saved to use as a dip or spread on burgers and sandwiches.
- Use fresh peeled sweet potatoes boiled until tender; test doneness by cutting pieces with a fork or tasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Potassium | 446mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 16552IU | 331% |
| Vitamin C | 20mg | 22% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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