Chipotle Sweet Potato Salad Recipe

Introduction

This chipotle sweet potato salad is a delicious blend of smoky, spicy, and sweet flavors that will quickly become a favorite. With a creamy chipotle aioli dressing and a hint of fresh peppers, it’s perfect warm or chilled for any occasion.

Ingredients

• 1 lb sweet potato
• ¼ cup smoky chipotle aioli (recipe below)
• 2-3 tablespoons chopped jalapeño pepper (seeds and spicy membrane removed)
• 2 tablespoons chopped red bell pepper (optional but delicious)
• ½ teaspoon dried or fresh cilantro to taste
• ⅛ teaspoon paprika
• ⅛ teaspoon salt to taste

Smoky Chipotle Aioli

• ½ cup plain Greek yogurt
• ½ cup all-natural mayo
• 1-2 chipotle peppers in adobo
• 1 teaspoon Sriracha chili sauce
• 1 teaspoon parsley
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• ¼ teaspoon salt

Instructions

1. Step 1: Prepare the smoky chipotle aioli by combining all the aioli ingredients in a food processor or blender. Blend until smooth, then adjust the heat by adding more or fewer chipotle peppers and Sriracha to suit your taste.
2. Step 2: Peel and cube the sweet potatoes into bite-sized pieces.
3. Step 3: Place the cubed sweet potatoes into a medium pot and cover with cold water. Bring to a rolling boil over high heat.
4. Step 4: Boil the potatoes for 6-10 minutes until they are fork-tender. Test tenderness by cutting a cube with a fork or tasting it.
5. Step 5: Drain the water and gently toss the sweet potatoes with the smoky chipotle aioli.
6. Step 6: Fold in the chopped jalapeño and red bell pepper, then sprinkle with cilantro, paprika, and a pinch of salt if desired.
7. Step 7: Serve warm or chilled. For a fun presentation, try serving the salad inside a fresh bell pepper.

Tips & Variations

• If you prefer a milder sauce, start with one chipotle pepper and adjust gradually to find your perfect heat level.
• The smoky chipotle aioli recipe makes extra, which is great as a dip for fries, burgers, or sandwiches.
• Roasting the sweet potatoes instead of boiling them adds a deeper flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to four days. The flavors meld beautifully after resting. Reheat gently in the microwave or enjoy chilled straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the Greek yogurt or mayo?

Yes, you can use vegan yogurt and vegan mayo to make this salad dairy-free. The flavor will be slightly different but still delicious.

How spicy is this salad?

The heat level depends on how many chipotle peppers and jalapeños you add. You can adjust to your preference, starting mild and adding more to increase the spiciness gradually.

Chipotle Sweet Potato Salad Recipe

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★★★★★

4.6 from 94 reviews

This Chipotle Sweet Potato Salad combines the natural sweetness of tender sweet potatoes with a smoky, spicy chipotle aioli for a flavorful, refreshing dish. Enhanced by jalapeño and red bell peppers and brightened with fresh cilantro and paprika, this salad is perfect served warm or chilled. The creamy smoky chipotle aioli, made with Greek yogurt and mayo, adds a deliciously zesty and cooling balance to the heat of the peppers, making it an irresistible side or snack.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potato Salad

• 1 lb sweet potato, peeled and cubed
• ¼ cup smoky chipotle aioli (recipe below)
• 2–3 tablespoons chopped jalapeño pepper (seeds and spicy membrane removed)
• 2 tablespoons chopped red bell pepper (optional but delicious)
• ½ teaspoon dried or fresh cilantro to taste
• ⅛ teaspoon paprika
• ⅛ teaspoon salt to taste

Smoky Chipotle Aioli

• ½ cup plain Greek yogurt
• ½ cup all-natural mayonnaise
• 1–2 chipotle peppers in adobo sauce
• 1 teaspoon Sriracha chili sauce
• 1 teaspoon parsley
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• ¼ teaspoon salt

Instructions

1. Prepare the chipotle aioli: In a food processor or blender, combine Greek yogurt, mayonnaise, chipotle peppers in adobo, Sriracha chili sauce, parsley, lemon juice, garlic powder, and salt. Blend until smooth, adjusting the amount of chipotle peppers and Sriracha to achieve your preferred level of heat.
2. Prepare the sweet potatoes: Peel and cube the sweet potatoes into bite-sized pieces.
3. Cook the sweet potatoes: Place the cubed sweet potatoes in a medium pot and cover with cold water. Bring to a rolling boil over high heat. Boil for 6 to 10 minutes, or until the sweet potatoes are fork-tender. Test by cutting a cube with a fork or tasting one for texture.
4. Drain and combine: Drain the sweet potatoes well, then gently toss them with the smoky chipotle aioli to coat evenly.
5. Add peppers and season: Fold in the chopped jalapeño and red bell peppers. Sprinkle with cilantro, paprika, and a dash of salt to taste, mixing gently to combine.
6. Serve: Enjoy the salad warm or chilled according to your preference. For a special presentation, serve the salad inside fresh bell pepper halves. Store leftovers in the refrigerator for up to four days.

Notes

• Adjust the heat of the chipotle aioli by starting with one chipotle pepper and increasing to two or more if desired to find your perfect level of spiciness.
• The aioli recipe makes extra sauce that’s excellent for dipping fries, burgers, or sandwiches.
• This salad tastes great whether served warm right after cooking or chilled the next day.
• For a twist, try roasting the sweet potatoes instead of boiling for a deeper flavor.
• Keeps well refrigerated for up to four days.

Keywords: chipotle sweet potato salad, smoky chipotle aioli, sweet potato recipes, spicy sweet potato salad, easy vegetarian salad