Chipotle Sweet Potato Salad
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
YIELD: 9 servings.
I love the velvety taste and texture of sweet potatoes. A friend served sweet potatoes cooked with peppers, and they tasted so delicious together. I took those flavors and developed them into this creamy, smoky potato salad. —Carolyn Eskew, Dayton, Ohio
Ingredients
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3 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
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1/4 cup finely chopped sweet onion
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1/4 cup finely chopped celery
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1/4 cup finely chopped seeded fresh poblano pepper
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1 jalapeno pepper, seeded and finely chopped
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1 cup mayonnaise
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2 tablespoons lime juice
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1/2 to 1 teaspoon ground chipotle pepper
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1/2 teaspoon salt
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1/4 teaspoon pepper
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Minced fresh cilantro
Directions
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1.
Preheat oven to 425°. Place sweet potatoes in a parchment-lined 15x10x1-in. baking pan; cover tightly with foil. Roast until tender, 25-30 minutes. Cool. Transfer to a large bowl.
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2.
Add onion, celery, poblano and jalapeno. In a small bowl, combine mayonnaise, lime juice, chipotle pepper, salt and pepper; pour over potato mixture and toss gently to coat. Refrigerate, covered, until serving. Sprinkle with cilantro.
Nutrition Facts
3/4 cup: 322 calories, 18g fat (3g saturated fat), 2mg cholesterol, 278mg sodium, 38g carbohydrate (16g sugars, 5g fiber), 3g protein.
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