Chipotle Sweet Potato Salad (Printable Recipe)

Smoky chipotle and creamy dressing bring sweet potatoes, peppers, and fresh herbs together in this vibrant, gluten-free salad.

# Ingredients You'll Need:

→ For the Salad

01 - 450 g sweet potato, peeled and cubed
02 - 60 ml smoky chipotle aioli
03 - 2–3 tablespoons finely chopped jalapeño pepper, seeds and membranes removed
04 - 2 tablespoons finely chopped red bell pepper (optional)
05 - 0.5 teaspoon chopped fresh or dried cilantro, to taste
06 - 0.125 teaspoon paprika
07 - 0.125 teaspoon salt, or to taste

→ For the Chipotle Dressing

08 - 120 g plain Greek yogurt
09 - 120 g all-natural mayonnaise
10 - 1–2 chipotle peppers in adobo sauce, to taste
11 - 1 teaspoon Sriracha chili sauce
12 - 1 teaspoon chopped parsley
13 - 1 tablespoon freshly squeezed lemon juice
14 - 0.5 teaspoon garlic powder
15 - 0.25 teaspoon salt

# Steps to Follow:

01 - Combine Greek yogurt, mayonnaise, chipotle peppers in adobo, Sriracha, parsley, lemon juice, garlic powder, and salt in a food processor or blender. Process until smooth and creamy. Adjust chipotle and Sriracha amounts to achieve desired heat.
02 - Clean, peel, and cut the sweet potatoes into bite-sized cubes using a sharp knife and cutting board.
03 - Place sweet potato cubes into a medium pot and fill with cold water to cover. Set over high heat and bring to a boil.
04 - Once boiling, cook sweet potatoes for 6–10 minutes until fork-tender but not mushy. Test by piercing with a fork.
05 - Drain the cooked sweet potatoes using a colander. While still warm, gently toss with smoky chipotle aioli until evenly coated.
06 - Fold in chopped jalapeño and red bell pepper if using. Sprinkle in cilantro, paprika, and additional salt to taste. Mix gently to prevent breaking up the potatoes.
07 - Serve warm or chill before serving. For an attractive presentation, spoon salad into halved bell peppers or over mixed greens. Store leftovers in an airtight container in the refrigerator up to 4 days.

# Extra Tips:

01 - Allow the salad to chill for an hour in the refrigerator to enhance flavor integration.
02 - Adjust the heat by varying the quantity of chipotle peppers and Sriracha to your preference.
03 - Choose sweet potatoes that are firm and free from blemishes for best texture.
04 - For extra creaminess, top with freshly sliced avocado just before serving.
05 - Salad can be served warm or chilled, providing flexibility for meal planning or presentation.

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