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.