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This Chipotle Sweet Potato Salad is my go-to crowd-pleaser for everything from summer picnics to festive dinners. Its smoky kick and creamy dressing make every bite exciting, and it happens to be both vegetarian and gluten-free. The sweet potatoes mix perfectly with the chipotle aioli for a salad that feels comforting yet bold. I love that it can be served warm or chilled and it always disappears fast whenever I make it.
My first time making this salad was when friends came over for an impromptu barbecue and I needed something a little different. Everyone was raving and it has earned a permanent spot in my summer rotation ever since.
Ingredients
- Sweet potatoes: provide natural sweetness and a hearty bite use firm smooth-skinned ones for best results
- Chipotle aioli: made with chipotle peppers adds deep smoky flavor you can find chipotles in adobo at most grocery stores
- Jalapeno pepper: lends a touch of heat and crunch remove the seeds for mild spice
- Red bell pepper: boosts sweetness and color I like picking one with glossy firm skin
- Cilantro or dried cilantro: brings fresh herbal notes fresh tastes brightest if you can find it
- Paprika: enhances the smoky undertones go for smoked paprika if possible
- Salt: brings everything together use sea salt for clarity of flavor
- Plain Greek yogurt: for a creamy tangy base check ingredient labels for pure yogurt with no additives
- All-natural mayo: balances richness and keeps the aioli smooth seek out one with simple clean ingredients
- Sriracha chili sauce: sharpens the heat and brightens the dressing start with a small amount and add to taste
- Parsley: adds green freshness and a hint of earthiness flat leaf has better flavor than curly
- Lemon juice: gives a zesty pop always use fresh lemons for bright acidity
- Garlic powder: for savory depth a fine powder blends more evenly than granulated
- More salt for the dressing: rounds out and amplifies all the flavors
Step-by-Step Instructions
- Make the Chipotle Aioli:
- Combine Greek yogurt all-natural mayo chipotle peppers in adobo Sriracha parsley lemon juice garlic powder and salt in a food processor or blender Blend until dressing is completely smooth and creamy Taste and adjust heat by adding more chipotle or Sriracha as needed
- Prep the Sweet Potatoes:
- Wash peel and cut your sweet potatoes into even cubes about half an inch so they cook at the same rate Smaller cubes give the salad a pleasant texture
- Boil the Sweet Potatoes:
- Put cubed sweet potatoes in a medium pot Cover with cold water You want just enough to submerge the potatoes Bring to a gentle boil on high heat
- Check for Tenderness:
- After about six to ten minutes check the sweet potatoes by piercing with a fork They should feel tender but not mushy Taste a piece to make sure they hold their shape and flavor
- Drain and Toss:
- Drain the cooked sweet potatoes in a colander Let them dry briefly before gently tossing with the chipotle aioli Make sure every piece is coated but be careful not to break up the cubes
- Finish the Salad:
- Add chopped jalapeno and red bell pepper Fold them in gently Sprinkle with cilantro and paprika Adjust salt as needed and fold everything until combined
- Serve and Enjoy:
- Decide if you want to serve it warm or let it chill covered in the fridge for an hour I love spooning it into halved bell peppers for a vibrant presentation Any leftovers go straight into an airtight container and into the fridge
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There is just something about the creamy chipotle dressing that makes me crave this dish The smoky heat from the chipotle always reminds me of family cookouts when we would compete to see who could handle the spiciest recipes My favorite moment was when my dad admitted to loving the sweet potatoes even more than the classic version
Storage Tips
Store your Chipotle Sweet Potato Salad in an airtight container in the fridge where it will keep fresh and flavorful for up to four days If you want to save it longer transfer it to a freezer-safe box and freeze for up to two months Make sure to remove as much air as possible before sealing For best taste let it return to room temperature or gently rewarm in the microwave or oven after chilling
Ingredient Substitutions
You can swap Greek yogurt with dairy free yogurt to keep the salad vegan If chipotles in adobo are too spicy try using smoked paprika for flavor without the heat For extra crunch add in diced celery or roasted corn and if you run out of cilantro flat leaf parsley makes a bright alternative
Serving Suggestions
I love scooping this salad into fresh bell peppers for a crunchy colorful bowl You can also pile it onto leafy greens for a filling lunch or tuck it inside tortillas for a grab and go wrap It is fantastic served with grilled protein or roasted veggies for a complete meal For a snack serve it chilled with avocado slices on top
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Cultural and Historical Context
This salad bridges classic American potato salad traditions with the bold flavors of chipotle which is a smoke dried jalapeno pepper from Mexican cuisine The blend is a playful twist on summer picnic fare offering a balance of comfort and adventure in every bite It is a wonderful example of how global flavors can transform a familiar dish into a party favorite
Frequently Asked Questions About Recipes
- → How spicy is the chipotle sweet potato salad?
The heat level depends on the amount of chipotle peppers and Sriracha used. Start mild and adjust to taste for a subtle kick or smoky heat.
- → Can I prepare this dish in advance?
Absolutely! This salad can be made a day ahead and stored in the fridge; the flavors develop even more over time.
- → What’s the best way to serve it?
Serve it warm or chilled. Try presenting it in bell pepper halves, atop salad greens, or as a filling for wraps.
- → How do I store leftovers?
Keep the salad in an airtight container in the refrigerator; it stays fresh for up to four days. Freezing is possible, but texture may change.
- → Are there ingredient substitutions for dietary needs?
Swap Greek yogurt and mayo for plant-based alternatives to make it vegan. Adjust spices or omit peppers for less heat.
- → What pairs well with this salad?
Try it with grilled chicken, tofu, roasted vegetables, or fresh avocado for a nutritious, well-balanced meal.