Chipotle Sweet Potato Salad

This healthy Chipotle Sweet Potato Salad is a hit at parties and barbecues! Skip the boring white potato salad and whip up this deliciously smoky, chipotle sweet potato salad instead! Tender cubed sweet potatoes are combined with a zesty homemade sauce for a recipe that’s easy, vegetarian, and gluten-free!

Chipotle Sweet Potato Salad

I’m a bit obsessive when it comes to my food.

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 packed with chipotle peppers.

It started with the aoli I used for my Chipotle Pumpkin Veggie 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.

This is one of those sassy side dishes that raises eyebrows and assaults tastebuds. In a good way!!! We can’t stop making this easy peasy potato salad!

Chipotle Sweet Potato Salad

The smoky chipotle dressing for this sweet potato salad features a tasty combination of both Greek yogurt and mayo. Feel free to use all Greek yogurt if you prefer the taste or use all-mayo. It’s pretty darn flexible but my favorite is a combination of the two!

Chipotle Sweet Potato Salad

Chipotle Sweet Potato Salad

This healthy Chipotle Sweet Potato Salad is a hit at parties and barbecues! Skip the boring white potato salad and whip up this deliciously smoky, chipotle sweet potato salad instead! Tender cubed sweet potatoes are combined with a zesty homemade sauce for a recipe that's easy, vegetarian, and gluten-free!
4.93 from 28 votes
Course: Side Dish
Cuisine: American
Keyword: Chipotle Sweet Potato Salad
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Author: Jenn Laughlin - Peas and Crayons


  • 1 lb sweet potato
  • ¼ 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)
  • ½ tsp dried or fresh cilantro to taste
  • tsp paprika
  • tsp salt to taste


  • ½ cup plain greek yogurt
  • ½ cup all-natural mayo
  • 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


  • 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!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!


Calories: 187kcal, Carbohydrates: 28g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 6mg, Potassium: 446mg, Fiber: 4g, Sugar: 7g, Vitamin A: 16552IU, Vitamin C: 20mg, Calcium: 62mg, Iron: 1mg

If you get a chance to try this tasty chipotle sweet potato salad, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation.

so . . . how was it?

This easy sweet potato salad is sweet and smoky!  I’m simply obsessed with dishes that are sweet, a little spicy, and super refreshing all at the same time.  The jalapeño 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.

crazy for chipotle?

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin founded Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star! Peas and Crayons is know for veggie forward recipes that are colorful and crave-able.

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Recipe Rating

Questions & Reviews

  1. 5 stars
    O. M. G.
    This recipe has been on my “to try” list for some time; finally made it this morning in preparation for Sunday’s game. There’s at least a 90% chance that I eat it all before Sunday. 🙈
    So. Good.

  2. 3 stars
    Not my favorite combination to be honest, but the sauce on its own is fantastic. I used it in some quesadillas for a little extra flavor. I would probably just stick to sweet potatoes and cinnamon sugar! Loved this sauce for other recipes though!

  3. 5 stars
    Amazing! I was in the mood to conquer those chipotle peppers in adobo sauce tonight and came across this recipe. I mixed purple sweet potatoes with the orange ones and used a green pepper because that’s what I had in the fridge. It was a hit. My husband wanted sweet potato wedges but I felt like something different. No complaints from him! Now he’ll be asking me to make this. I’m thinking of using the leftover aioli to to make some sort of egg salad.

  4. 5 stars
    Wow, just wow. This aioli is amazing. The combination of sweet potatoes and aioli is delicious and I made extra aioli and can’t wait to try it on something else

  5. 5 stars
    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. ?


    1. 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! 🙂

  6. 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?

    1. 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

  7. 5 stars
    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.

  8. 5 stars
    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.

  9. 5 stars
    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!

  10. 5 stars
    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.

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

  12. 5 stars
    *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.

  13. 5 stars
    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!

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

  15. 5 stars
    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. 😉

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

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

  18. 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!