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Chipotle Sweet Potato Salad

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Ingredients

Scale
  • 1 lb sweet potato
  • 1/4 cup smoky chipotle aoli ((recipe below))
  • 2–3 TBSP chopped jalapeno pepper ((seeds and spicy membrane removed))
  • 2 TBSP chopped red bell pepper ((optional but delicious))
  • 1/2 tsp dried or fresh cilantro (to taste)
  • 1/8 tsp paprika
  • 1/8 tsp salt (to taste)
  • 1/2 cup plain greek yogurt
  • 1/2 cup all-natural mayo
  • 1–2 chipotle pepper in adobo
  • 1 tsp Sriracha chili sauce
  • 1 tsp parsley
  • 1 TBSP lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp salt

Instructions

  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.

Find it online: https://www.receipster.com/chipotle-sweet-potato-salad/

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