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Chipotle Sweet Potato Salad
4.9 from 90 votes

Chipotle Sweet Potato Salad

Chipotle Sweet Potato Salad features boiled sweet potato cubes tossed in a smoky chipotle aioli sauce made with yogurt, mayonnaise, chipotle peppers, sriracha, and lemon juice. The salad includes jalapeno and red bell pepper for mild heat and crunch, seasoned with cilantro, paprika, and salt. Served warm or chilled, it blends creamy, smoky, spicy, and fresh elements for a flavorful side dish or light meal.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 servings
Calories: 187 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Clean, peel, and cube your sweet potato.
  3. To boil, toss peeled, cubed sweet potatoes in a medium pot, fill with cold water until just covered and turn burner to high.
  4. Once it reaches a rolling boil, boil for 6-10 minutes or until fork-tender.
  5. 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!
  6. Drain the water and gently toss sweet potato cubes with the smoky chipotle aoli.
  7. Fold in diced pepper and sprinkle with cilantro, paprika, and a dash of salt if desired.
  8. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 187

% 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.