Chipotle Sweet Potato Salad

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!

Chipotle Sweet Potato Salad

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!!!

Try it!

Chipotle Sweet Potato Salad

:: pin it for later ::

Chipotle Sweet Potato Salad

Prep

Cook

Total

Yield 4 servings

Ingredients

  • 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

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.

Notes

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.

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Comments

Nikki @ The Road to Less Cake

That looks beautiful.

Amanda @ Adventure Year

I shouldn’t have looked. I knew I was hungry. But I thought I would be okay. Holy yum, dude. This looks awesome! I had a chipotle margarita last night, so I totally am digging that smoky flavor. But this sounds way better because I can eat it. 😉

nicolekathryn03

Husband is gonna flip over this. Can’t wait to try it! 🙂

Kelly | Eat Yourself Skinny

Ohh my goodness, I need this in my life stat!! Looks amazing!! 🙂

Kelsey Foster

This looks so good! I love chipotles in adobo, but never would have thought to add them to potato salad–definitely need to make soon!

Laura @ Sprint 2 the Table

My tastebuds love to be assaulted. This looks fabulous. And Frida. Hahaha! I need to name my favorite knife.

Amanda @ Semi-Health Nut

Good golly that picture with the pepper is genius! YOU are genius!

Sarah Cook

Oh, this looks so yummy! I’m obsessed with creamy potato salad and making it with chipotle and sweet potatoes is just brilliant.

Cotter Crunch

i’m sure frida is enjoying her extra spice and sass. hehe YUM!

Paige Podbelsek

Oh my gosh….I just made this for lunch and I have definitely found my new go-to side dish!! I didn’t have peppers which is OK because I’m not crazy about really spicy stuff, so I used chipotle chile pepper and sriracha…this is DELICIOUS!! Thank you so much for sharing!

chef zakir

its looking very delicious recipe. i would try this..

Hannah @ CleanEatingVeggieGirl

This sounds awesome! I think that the aoli would pretty much be good on EVERYTHING, especially sandwiches!

Zoe

Delicious! I love the smokey taste of chipotle!

strengthinfreedom.com

That’s it! I’m making this THIS WEEKEND. Like a TON of it. You are the chipotle goddess.

Maggie @ Sunnyside Up Smile

*Gasp* This looks so good I can practically taste it. I will definitely be adding this to my list of recipes to try! 🙂 I love sweet potatoes.

Ali

You’ve got quite the knack for sweet potatoes, girl. Me–recently failed at an attempt to make baked sweet potato fries really crispy. Meh. But your recipes give me hope! I shall conquer the sweet potato.

Arman @ thebigmansworld

I just ate lunch and thought I was full. This just sparked my appetite, looks incredible!

Sarah @ A Refining Adventure

OMG…so good! I’ve been LOVING anything sweet potato related lately. Can’t wait to try this!

Jan Sproutsnsquats

Yum that looks so delicious!! What another great recipe 🙂

Jamillah

and i was just looking for more things to make w/ sweet potatoes! also last night i made your stuffed sweet potato but remixed it w/ home made cheese crisps crumbled on top…you NEED to get on that situation!

Meghan@CleanEatsFastFeets

Of course your fridge is sassy. You wouldn’t have it any other way, and how have I not made this chipotle aioli yet…oh wait, I’m still smitten with your creamy pesto veggie dip. Seriously, I can’t get enough.
However, the fact that you’ve covered sweet potato salad in this dressing makes it even more enticing. I need to get on this.

Anonymous

I made this last night aaaand I talked about my love for it with every.single.bite. So much so that my husband said “get ahold of yourself!” 🙂 Thank you so much for bringing this into my life.

Jillian

Yum.. Can’t wait to make this!
I see it says this recipe yields “2” – 2 servings? I want to make this as a side dish for about 6+ people. What do you suggest?

    Jenn

    Hey Jillian! The recipe makes 2 jumbo portions (I’m going to go in and specify this because I totally should have – so glad you said something!) and about 4 normal side-dish sized servings. I would double the recipe and you’ll be good to go! Hope it’s a hit and thank you! 🙂 xoxo

      Jillian

      Thank you so much! Making it tonight!

        Jenn

        You’re super welcome – Hope y’all love it! 🙂

Marina

I found this recipe and made it on a whim tonight be’cos I had some sweet potatoes I needed to use up. I didn’t have cilantro, so I subbed in green onions. Magical. So tasty.

One recommendation though. Next time I will move the instructions for the smoked chipotle sauce to the end and make it last. Maybe that will keep me from standing over the bowl eating it with a spoon while the potatoes boil. 😂

Thanks!

    Jenn

    Bahaha! I will join you over that bowl with a spoon Marina! Thank you for the lovely review and I’m so thrilled you enjoyed the recipe! 🙂

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