Description
A flavorful Chipotle Sweet Potato Salad featuring tender boiled sweet potatoes tossed in a smoky chipotle aioli with a spicy kick from jalapeno and a fresh finish from herbs. Perfect served warm or chilled as a vibrant side dish or light main.
Ingredients
Scale
Chipotle Aioli
- 1/4 cup smoky chipotle aioli (blend of mayo, chipotle, and spices)
- 1/2 cup plain Greek yogurt
- 1/2 cup all-natural mayo
- 1 tsp Sriracha chili sauce
Salad
- 1 lb sweet potato
- 2-3 tbsp chopped jalapeno pepper
- 2 tbsp chopped red bell pepper (optional)
- Fresh herbs (cilantro and parsley), to taste
Instructions
- Make the Chipotle Aioli: Blend together the Greek yogurt, all-natural mayo, chipotle aioli ingredients, and Sriracha chili sauce in a food processor until smooth and creamy, forming the smoky chipotle aioli base for the salad.
- Prepare Sweet Potatoes: Clean and peel the sweet potato, then cut into uniform cubes to ensure even cooking.
- Boil Sweet Potatoes: Place the sweet potato cubes in a medium pot and cover with water. Bring to a boil and cook for 6 to 10 minutes until the sweet potatoes are fork-tender but still hold their shape.
- Combine Ingredients: Drain the cooked sweet potatoes and gently toss them with the prepared chipotle aioli, ensuring all pieces are well coated with the creamy sauce.
- Add Vegetables: Fold in the chopped jalapeno and diced red bell pepper (if using) carefully to keep the sweet potatoes intact. Sprinkle in freshly chopped cilantro and parsley for freshness and flavor.
- Serve: This salad can be enjoyed warm or chilled. Optionally serve in halved bell peppers or on a bed of greens for a colorful presentation.
Notes
- Adjust the amount of jalapeno according to your spice preference.
- The salad can be made ahead and stored in the refrigerator for up to 2 days.
- Use fresh herbs for the best flavor impact.
- Sweet potatoes should be boiled just until tender to avoid mushiness.
- For a vegan version, substitute mayo and Greek yogurt with plant-based alternatives.
