Description
A flavorful and creamy Chipotle Sweet Potato Salad made with tender boiled sweet potatoes tossed in a smoky chipotle aioli, enhanced with fresh jalapeno, red bell pepper, Greek yogurt, and fresh herbs. This salad can be served warm or chilled, perfect as a side dish or a light meal.
Ingredients
Scale
Chipotle Aioli
- 1/4 cup smoky chipotle aioli
- 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), for garnish
- Pinch of paprika, for garnish
Instructions
- Make the Chipotle Aioli: Blend together the chipotle aioli ingredients—smoky chipotle aioli, Greek yogurt, mayo, and Sriracha—in a food processor until smooth and creamy, creating a flavorful dressing base.
- Prepare Sweet Potatoes: Clean and peel the sweet potatoes, then cut them into uniform cubes to ensure even cooking.
- Boil Sweet Potatoes: Place the cubed sweet potatoes in a medium pot, cover with water, and bring to a boil. Cook for 6 to 10 minutes until they are fork-tender but still hold their shape.
- Combine Ingredients: Drain the sweet potatoes well and immediately toss them with the prepared chipotle aioli, ensuring every piece is evenly coated with the smoky, creamy dressing.
- Add Vegetables: Gently fold in the chopped jalapeno and red bell pepper for added texture and spice. Sprinkle fresh cilantro and a pinch of paprika over the salad for garnish and brightness.
- Serve: Serve the salad warm or chilled. For an appealing presentation, you can serve it inside halved bell peppers or on a bed of fresh greens.
Notes
- You can adjust the spiciness by varying the amount of jalapeno and Sriracha used in the aioli.
- For a vegan version, substitute the mayo and Greek yogurt with plant-based alternatives.
- This salad keeps well in the refrigerator for up to 2 days and is great for meal prep.
- Optional: Add a squeeze of fresh lime juice for extra brightness.
