Skip the boring white potato salad and whip up this deliciously smoky, chipotle sweet potato salad instead! It’s quick, easy, vegetarian, and gluten-free!
For those of you still getting to know me, I’ll come clean and volunteer this fun fact about myself: I’m hopelessly neurotic.
This is especially the case when it comes to recipe testing. I experiment until my fridge resembles a shrine to whatever dish I’m currently obsessing over.
As I write this, Frida (my fridge) is positively covered in chipotle peppers.
It started with the aoli I used for my Vegetarian Chili Burgers and then kind of snowballed out of control. I started making batch after batch of sauce so I could pour it over everything. I now have it on good authority that it’s amazing as a dip for french fries, drizzled over savory stuffed sweet potatoes, slathered on pretty much any and every burger in existence, and now? Now it’s on my potato salad.
You might think I’m cuckoo for cocoa puffs (I am) but it really was the next logical step.
This is one of those sassy side dishes that raises eyebrows and assaults tastebuds. In a good way!!!
Chipotle Sweet Potato Salad
:: pin it for later ::
Chipotle Sweet Potato Salad
Yield 4 servings
- 1 lb sweet potato
- approx 1/4 cup of smoky chipotle aoli [recipe below]
- 2-3 TBSP of chopped jalapeno pepper, seeds and membrane removed
- 2 TBSP chopped red bell pepper [optional but delicious!]
- 1/2 tsp of dried cilantro [or fresh if you have it!]
- 1/8 tsp of paprika
- a pinch of salt, to taste
smoky chipotle aioli:
- 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 tablespoon lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 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.
Spice it up! If you’re new to chipotle peppers, feel free to start with one and taste/adjust as you go to find your perfect ratio or smoky “sweet spot” for the sauce.
I like mine on the stronger side so I typically grab two. Make the sauce as spicy or as mild as you’d like! It’s flexible enough to taste great both ways. Same goes for the Sriracha!
The sauce recipe above makes enough for the sweet potato salad PLUS extra for your dipping pleasure. Try it on burgers, fries, sandwiches, and just about anything you can think of!
so . . . how was it?
Sweet and smoky! I’m simply obsessed with dishes that are sweet, a little spicy, and super refreshing all at the same time. The jalapeno and chipotle peppers kick the heat up a notch and adds great flavor to the sweet potatoes while the yogurt rescues your tastebuds by cooling it down. The flavor is simply fantastic!
The sauce recipe above makes enough for the sweet potato salad PLUS extra for your dipping pleasure. Try it on burgers, fries, sandwiches, and just about anything you can think of! I love it with veggie burgers and as a dip for oven roasted potato wedges.