Chipotle Sweet Potato Salad Recipe
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.
- 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
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
- 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.
- Prepare the sweet potatoes: Peel and cube the sweet potatoes into bite-sized pieces.
- 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.
- Drain and combine: Drain the sweet potatoes well, then gently toss them with the smoky chipotle aioli to coat evenly.
- 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.
- 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
Find it online: https://cookwithlea.com/chipotle-sweet-potato-salad-recipe/
