Smoky Chipotle Sweet Potato Salad

Smoky Chipotle Sweet Potato Salad

VegetarianVeganGluten FreeDairy Free

Basic Information

  • Servings: 10
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 74.68
  • Health score: 26.00
  • Weight Watcher points: 2.00

Summary

Smoky Chipotle Sweet Potato Salad requires approximately 45 minutes from start to finish. This side dish has 217 calories, 3g of protein, and 9g of fat per serving. This recipe serves 10. For 78 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Foodista requires sweet potatoes, salt and pepper, other optional mix-ins: cilantro, and balsamic vinegar. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. 1 person found this recipe to be delicious and satisfying. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. Beef & Potato Salad with Smoky Chipotle, Smoky Grilled Sweet Potato Salad, and Smoky sweet potato & bean cakes with citrus salad are very similar to this recipe.

Ingredients

  • sweet potatoes
    sweet potatoes3 lbs
  • olive oil
    olive oil0.25 c
  • chipotle pepper in adobo sauce
    chipotle pepper in adobo sauce1
  • balsamic vinegar
    balsamic vinegar1 tsp
  • salt and pepper
    salt and pepper10 servings
  • cranberries
    cranberries0.33333334 c
  • pecans
    pecans0.5 c
  • less chives
    less chives2 tbsp
  • other optional mix-ins: cilantro
    other optional mix-ins: cilantro10 servings
Instructions

Step 1

Preheat the oven to 400 F. Meanwhile, peel and chop the sweet potatoes into 1" cubes.

Step 2

Toss the potatoes in 2 tbsp of olive oil and spread on two baking sheets. I lined my sheets with tin foil first for an easier clean up.

Step 3

Roast for 20-30 min. Toss halfway and check on them. You want them soft and just a little roasted on the sides (if you prefer them that way).

Step 4

While they are roasting, prepare the dressing.

Step 5

Whisk 2 tbsp of olive oil, pureed pepper and balsamic vinegar.

Step 6

Add salt and pepper to taste.

Step 7

Once sweet potatoes are done roasting and cooled, combine them in a large bowl with the cranberries, chopped pecans, chives and any other mix-ins you may have added. Carefully pour in the dressing a little at a time and combine the salad until it contains the right amount of dressing you'd like. I usually use all of it.

Step 8

Cover and refrigerate.

Categories

Dish Types: side dish

Diets: gluten free, dairy free, paleolithic, lacto ovo vegetarian, primal, vegan

Occasions: father's day, 4th of july, summer

Source Information

Source: Foodista

License: CC BY 3.0

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