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Sweet Potato Salad

Sweet Potato Salad


3 Pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)

1/4 Cup finely chopped sweet onion

1/4 Cup finely chopped celery

1/4 Cup finely chopped seeded fresh poblano pepper

1 Jalapeno pepper, seeded and finely chopped

1 Cup mayonnaise

2 Tbsp. lime juice

1/2 to 1 Teaspoon ground chipotle pepper

1/2 Teaspoon salt

1/4 Teaspoon pepper

Minced fresh cilantro


Step 1: Preheat oven to 425°. Place sweet potatoes in a parchment-lined 15x10x1-in. baking pan; cover tightly with foil. Roast until tender, 25-30 minutes. Cool. Transfer to a large bowl.

Step 2: Add onion, celery, poblano and jalapeno. Combine mayonnaise, lime juice, chipotle pepper, salt and pepper; pour over potato mixture and toss gently to coat. Refrigerate, covered, until serving. Sprinkle with cilantro.